Beef Kabobs

     In the summertime I have no desire to be cooking inside in a hot kitchen.  We make most of our meals on the grill.  I usually prep the meals and then my husband grills them.  It's perfect for summer.  We also enjoy eating out on our patio.

     One of our favorite grilled meals are kabobs.  We've made them many times with various marinades.  When I was looking at Cooks Illustrated last week I found this recipe for beef kabobs.  I love how simple it is and how colorful the end result is.

     The beef gets crispy and has a lot of flavor from the garlic.  The vegetables get their flavor from the lemon juice, salt, and pepper.  Served over rice it makes a complete and easy meal in under 20 minutes after prep time.  This is also a great meal for an outdoor barbeque because people can eat what they want and pick off the rest.

Beef Kabobs (adapted from Cooks Illustrated)

For the marinade:

3 T. olive oil

3 garlic cloves, minced

1 t. salt

1 t. black pepper

2 lbs. steaks for grilling, cut into large cubes

For the kabobs:

1 large pineapple, cut into 1 inch chunks

1 medium red pepper, cut into 1 ½ inch pieces

1 medium green pepper, cut into 1 ½ inch pieces

1 medium yellow pepper, cut into 1 ½ inch pieces

½ large onion, cut into 1 ½ inch pieces

12 whole mushrooms, stems removed

1 T. olive oil

1 t. salt

1 t. black pepper

1 T. fresh lemon juice

     1.       In a gallon sized freezer bag combine the olive oil, garlic, salt, and pepper.  Add in the steak cubes and toss to coat.  Refrigerate for at least one hour or up to 24 hours.

     2.      Heat a gas or charcoal grill.

     3.      Toss the pineapple, peppers, and onion with the olive oil, salt, pepper, and lemon juice.  Using 6 metal skewers thread a piece of pineapple, a piece of onion, a meat cube, one of each type of pepper, and a mushroom.  Repeat this sequence two times, ending with the whole mushroom.  

     4.      Grill kabobs over direct heat until the meat is browned and the veggies are beginning to char.  Turn the kabobs every 2 minutes so that they cook evenly.

     5.      Transfer to a serving plate and squeeze a lemon or lime wedge over each if desired.  

     6.      Serve over rice.

This post linked to: 
Tasty Tuesdays, Trick or Treat Tuesdays,  Tempt My Tummy Tuesdays, Totally Tasty Tuesdays,