Grilled Marinated Beef Kabobs Recipe - Cooking Index
Grilled Marinated Beef Kabobs Recipe - Cooking Index
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Dried thyme - crumbled |
| 1/4 teaspoon | 1.3ml | Dried marjoram - crumbled |
| 1/8 teaspoon | 0.6ml | Black pepper |
| 1 | Bay leaf 2 cloves garlic - minced | |
| 1 lb | 454g / 16oz | Beef top round - cut into 3/4 inch cubes |
| 8 | New potatoes - unpeeled (small) | |
| 1 | Sweet red pepper - cored, seeded, (large) quartered, then each quarter cut into thirds | |
| 1 | Zucchini - cut into 12 equal (medium) slices |
Combine 1/4 tsp of the salt, the thyme, marjoram, black pepper, bay leaf, and garlic in a large self-sealing plastic food storage bag. Add the beef, seal, then massage lightly until the beef is well coated; refrigerate for 2 hours.
Meanwhile, cook the potatoes, uncovered, in a large saucepan of boiling water for 10 minutes or until almost tender.
Drain, rinse under cold water, then drain well again. Place in a large bowl, add the red pepper and zucchini, sprinkle with the remaining 1/4 tsp salt and toss.
Thread the beef on four 10 inch metal skewers, alternating with the zucchini, potatoes, and red pepper. Discard the bay leaf.
On a grill set (6 inches) above white hot coals, cook the kabobs for 10 minutes, turning after 5 minutes. Or, if you prefer, arrange the kabobs on a foil lined grill pan and grill 6 inches from the heat of a preheated grill for 8 minutes, turning once.
SPICY BEEF KABOBS VARIATION: Use the following mixture for the marinade: 1/4 tsp salt, 3/4 tsp crumbled dried oregano, 1/2 tsp Worcestershire sauce, 1/4 tsp each ground ginger and allspice, 2 tbsp finely chopped scallion, 1/8 tsp black pepper, and 2 minced cloves garlic. Substitute 2 medium sized peeled sweet potatoes or yams, quartered, for the new potatoes, and boil for 4 minutes only. Proceed as directed.
Source:
Campbell's "Easy Summer Recipes" Cookbook
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