Friday, May 7, 2010

Beef and Veggies Kabobs

It's Spring!  We all know what that means - grill time!

I don't know how things work in your house, but in our house the grill is Jon's territory.  For the most part, I cook our meals in the kitchen, but Jon cooks anything that goes on the grill.  There was this one time when I thought that I would grill something for my girlfriends when Jon wasn't home and I wanted to show off.  We were living in East Haven at the time and I pretty much almost burnt our apartment.  But that's another story for another time.

I love grabbing a glass of wine and sitting on the patio, watching my husband grill while chatting about our work days.  Today was a beautiful 80 degree day and we decided to make some Beef and Veggies Kabobs.

This is one of those things that you might want to think about a couple of days or at least hours ahead of time because the beef tastes ultra awesome if you let it marinate for 2-4 hours.

In a small bowl, whisk together 1 cup red wine vinegar, 1 cup oil, and 1/3 cup soy sauce.  Throw in a tablespoon of rosemary and thyme and a teaspoon of dry mustard.  Salt and pepper a bit, then add 1 teaspoon of Worcestershire sauce and some garlic.  Separate about a half a cup and put it away - you can use this to baste the Kabobs when you're grilling.  Pour the remaining mixture into a resealable bag with meat cubes and refrigerate for 2-4 hours.

Now, the fun part.  I love choosing delicious veggies to put on the skewers.  Usually, I'd opt for something from the garden, but we were a bit late this year and our garden isn't ready to yield any crop just yet.

Today I picked up some yellow squash,



and some green bell peppers.

You can add cherry or grape tomatoes, red onion, baby potatoes, or whatever your heart desires.  This is what my heart desired.

The rest is really simple.  Grab the marinated beef and veggies and layer away, alternating.

Now, if you don't have a husband that loves to grill, you can do this part yourself.  Me?  I enjoy sitting around and whining about how long it's taking.

Spray the grill with nonstick cooking spray and preheat, then place the skewers on the grill and cook for 10-12 minutes with the lid closed, basting with reserved marinade and turning often.

This is the part where I try not to drool or annoy the cook too much.  Thankfully, this only taste a few minutes.  If you have any leftover veggies, throw them on a tin foil and put them on the grill as well.



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