Cookbook:Beef and Vegetable Kabobs

Beef and Vegetable Kabobs
Category	Beef recipes
Yield	2

Cookbook | Ingredients | Recipes

Ingredients

• 1 ½ pounds (about 700 g) beef sirloin, cut into 1 ½ inch (4 cm) cubes
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp freshly-ground black pepper
• 1 ½ tbsp cayenne pepper
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 large onion, wedged
• Several assorted bell peppers, cut into 3-inch (7.5 cm) strips
• 1-inch (2.5 cm) slices zucchini
• 6 bamboo skewers, soaked in water 30 minutes
• 1 ½ tsp rosemary, finely chopped
• 1 tbsp thyme, finely chopped

Procedure

1. Combine paprika, salt, pepper, cayenne pepper, olive oil, rosemary, thyme and balsamic vinegar in a gallon (4 liter) size zip-top bag. Add beef and refrigerate for at least 1 hour.
2. Sort beef cubes into equal size rows. Skewer 1 onion wedge, 1 strip bell pepper, 1 slice zucchini from the side, and 3 cubes of meat across the grain in a pattern per skewer.
3. Grill over medium high heat, turning often, 11 minutes for medium. Serve warm.