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; stir to coat.
Cover; marinate at room temperature 2 hours, or overnight in refrigerator.
Drain meat, reserving marinade.
Sprinkle zucchini and corn with salt.
Using 6 skewers, thread meat alternately on skewers with zucchini and corn.
Place kabobs on cold rack of broiler pan; broil 4 to 6 inches from heat till all sides are browned, allowing 8 minutes total broiling time.
Give kabobs a quarter turn every 2 minutes, brushing with a little of the reserved marinade.
Add a cherry tomato to each skewer.
Add meat; stir to coat.
Cover; marinate at room temperature 2 hours, or overnight in refrigerator.
Drain meat, reserving marinade.
Sprinkle zucchini and corn with salt.
Using 6 skewers, thread meat alternately on skewers with zucchini and corn.
Place kabobs on cold rack of broiler pan; broil 4 to 6 inches from heat till all sides are browned, allowing 8 minutes total broiling time.
Give kabobs a quarter turn every 2 minutes, brushing with a little of the reserved marinade.
Add a cherry tomato to each skewer.
Chef
