BBQ Grilled Beef Kebobs
With the warmer weather here this spring in West Virginia, I wanted to cook outside on the Grill. It had been so hot the last couple of days that I planned this dinner. Come to find out the day I made them, it was cold. Even though the weather didn't cooperate, this recipe did not disappoint. It was delicious and even better the next day. It does however, take a good day to prep, and the day before to marinade the beef and veggies. So I suggest getting a headstart. Unless you marinade first thing in the AM and assemble and cook that evening. I cut and marinade the beef and veggies the night before, so by afternoon the day I wanted to make them, everything was nice and marinaded. I also doubled the recipe as I was feeding 8 people. I got the marinade recipe from Pinterest. I Love Pinterest...
2 lb. lean beef steaks, cubed
1 green bell peppers, cut into cubes
1 yellow bell peppers, cut into cubes
1 red bell peppers, cut into cubes
1/2 onion cubed
1 cup veg oil
1 cup cooking white wine
1 cup soy sauce
4 Tbsp spicy mustard (prepared)
4 tsp garlic powder
8 teaspoons Worcestershire sauce (2 2/3 tablespoons0
2 teaspoon salt
1 teaspoon pepper
In a quart size bag or larger add the cut vegetables and 1/2 the marinade, seal and put in the fridge for 12-24 hours. In another quart size bag add the cubed beef steak and the remaining marinade, seal and set in the fridge for 12-24 hours.
Assembly is just alternating veggie and beef on a Skewer. ** Don't stick your self with the skewer... it hurts... (Reserve marinade used on veggies for basting kebobs while cooking). I used metal skewers but you can use bamboo skewers by soaking them for 30 min in water before using them.
I used a gas grill and set it at high. Once it was hot I placed prepared kebobs on the grill and basted with leftover marinade. I cooked about 5 min, per side (depending on desired doneness and thickness of meat) flipped the skewer over with tongs and basted again with reserved marinade. Cooked another 5 or so minutes and then removed from heat. Set aside for 5 min before eating.
Served with mixed veggie couscous. So yummy!
2 cups couscous (cooked per package)
4 carrots, diced
1 bell pepper, diced
1 zucchini, diced
1/2 onion, diced
1 cup cooking white wine
2 tbsp butter
2 tbsp olive oil
1/2 lemon, juiced
REAL Salt and Pepper to taste
Make couscous per package directions and set aside. In a separate skillet melt the butter with the olive oil, over med/hi heat. Once hot and butter is melted add the diced veggies to soften. sprinkle with salt and pepper. cook down until onions are translucent and veggies are slightly softened. Once the veggies are cooked, add the white wine and deglaze the pan. cook down and reduce. Once reduced add the prepared couscous and mix together. Once warmed through pour lemon Juice on top and mix again. Serve warm with Kebobs.