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Labor Day Favorites and Beef Kebob recipe

September 04, 2011

Happy Labor Day everyone! I am sharing my Beef-Vegetable Kebob recipe that I’m cooking up for Labor Day as well as some of my other favorites that would be perfect for this weekend from some great bloggers you should check out.

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Beef-Vegetable Kebobs

Prep: 20 minutes with chill time 3 hours
Cook: 10 minutes
Yield: 4 to 6 servings
Ingredients
4 (8-inch) wooden or metal skewers
1 pound package kabob meat or 11/2 lb New York Strips, cut into 11/2-inch pieces
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup plus 2 tablespoons balsamic vinegar, divided
1 small green bell pepper, seeded and cut into 1-inch pieces
1 small red bell pepper, seeded and cut into 1-inch pieces
1 small purple onion, sliced into 1-inch pieces
1 (8-ounce) package whole button mushrooms
Preparation
1. If using wooden skewers, soak in water to cover 30 minutes.

2. In a medium bowl, combine 1/2 cup balsamic vinegar, Worcestershire sauce, garlic, salt and pepper. Place beef in a resealable plastic bag or large shallow dish. Pour balsamic mixture over steak, tossing gently. Cover and refrigerate at least 2 hours (up to 8 hours or overnight).

3. Preheat grill to medium-high heat (350F to 400F).

4. Remove beef from marinade and thread steak, bell peppers, onions and mushrooms alternately onto skewers, leaving a 1/4-inch between pieces. Drizzle kabobs with remaining 2 tablespoons balsamic vinegar.

5. Grill kabobs, covered with grill lid, 4 minutes one each side or until desired degree of doneness. Serve immediately.



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Labor Day Favorites and Beef Kebob recipe

Happy Labor Day everyone! I am sharing my Beef-Vegetable Kebob recipe that I’m cooking up for Labor Day as well as some of my other favorites that would be perfect for this weekend from some great bloggers you should check

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