Betty's Beef Kabobs
Ingredients
- 1 cup vegetable oil
- ¾ cup soy sauce
- ½ cup fresh lemon juice
- ½ cup Dijon mustard
- 1 tablespoon freshly ground black pepper
- 2 garlic cloves, minced
- 1½ pounds beef sirloin, trimmed of excess fat and cut into 1-inch cubes
- 16 mushroom caps
- 1 small red bell pepper, cut into 1½-inch squares
- 1 small yellow bell pepper, cut into 1½-inch squares
- 1 small white onion, cut into 1½-inch pieces
- 8 cherry tomatoes
- 8 long metal skewers, or 8 wooden skewers soaked in water for at least 1 hour
Instructions
- Prepare the marinade: Whisk together the oil, soy sauce, lemon juice, mustard, black pepper, and garlic in a large bowl. Add the cubed meat and mushroom caps to the bowl and toss to coat with the marinade. Cover and refrigerate for 4 to 6 hours. Prepare a charcoal grill or preheat the broiler. Evenly divide the marinated meat, mushrooms, and all of the remaining vegetables among the 8 skewers. Transfer the marinade to a saucepan and bring to a boil for 1 minute. Reserve the marinade. Grill the kabobs over a solid bed of glowing coals, turning frequently and basting with the reserved marinade, for 5 to 8 minutes for medium-rare. To broil the kabobs, set them a few inches from the broiler and turn frequently for 8 to 10 minutes. Serve hot, accompanied by lemon-garlic rice and grilled corn on the cob, if desired. OTHER WAYS TO DO IT: Try substituting chicken, turkey, swordfish, or shrimp for the beef Adjust the cooking times as necessary.
Notes
Recipe from White Dog Cafe Cookbook by Judy Wicks and Kevin Von Klause (Running Press, 1998)
