Steak And Vegetable Kabobs Recipe
Ingredients
| 1 cup Burgundy | ||
| Cooking oil | 1/4 Cup (16 tbs) | |
| Onion soup mix | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 2 pounds beef sirloin steak, cut in 1 inch pieces | ||
| 2 zucchini, cut in 1 inch slices | ||
| 2 ears corn, cut in 1 inch slices | ||
| Cherry tomatoes | ||
Directions
In bowl combine Burgundy, oil, dry onion soup mix, salt, thyme, pepper, and garlic.
Add meat pieces and stir to coat well.
Cover and marinate at room temperature for 2 hours, or overnight in refrigerator.
Drain meat, reserving marinade.
Salt vegetables.
On 6 skewers thread the meat pieces alternately with slices of zucchini and corn.
Broil the kabobs 4 to 6 inches from heat for 4 minutes.
Make a quarter turn and brush with additional marinade; broil 4 minutes more.
Repeat turning and brushing 2 more times till all sides are browned.
Garnish end of each skewer with a cherry tomato.
Add meat pieces and stir to coat well.
Cover and marinate at room temperature for 2 hours, or overnight in refrigerator.
Drain meat, reserving marinade.
Salt vegetables.
On 6 skewers thread the meat pieces alternately with slices of zucchini and corn.
Broil the kabobs 4 to 6 inches from heat for 4 minutes.
Make a quarter turn and brush with additional marinade; broil 4 minutes more.
Repeat turning and brushing 2 more times till all sides are browned.
Garnish end of each skewer with a cherry tomato.
Chef
