Beef and Vegetable Kebabs

From Cook's Country | August/September 2008

Why this recipe works:

When developing our recipe for Beef and Vegetable Kebabs, we tested different cuts of meat and chose inexpensive steak tips for their beefy flavor as well as their superior texture. To keep the steak tips juicy without masking their beefy flavor, we made a simple marinade of soy sauce, olive… read more

When developing our recipe for Beef and Vegetable Kebabs, we tested different cuts of meat and chose inexpensive steak tips for their beefy flavor as well as their superior texture. To keep the steak tips juicy without masking their beefy flavor, we made a simple marinade of soy sauce, olive oil, garlic, and black pepper and poked the meat with a fork to allow the marinade to penetrate deeply. Switching from the standard hot fire to a medium fire gave the meat a substantial char while allowing it to cook through evenly. To punch up the flavor of the vegetables, we microwaved them right in the bowl with the marinade for a few minutes. This also helped them cook faster on the grill.

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Serves 4 to 6

Do not marinate the beef for more than 2 hours or it will be too salty. You will need six 12-inch metal skewers for this recipe. If you have pieces of meat smaller than 1 1/2 inches, thread two small pieces together to approximate a 1 1/2-inch cube.

Ingredients

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