Italian Beef Kebabs
Yield: 4 entrée
portions
1 pound top round steak, no more than
3/4-inch thick, trimmed of all fat
2
Tablespoons olive oil
1/4 cup red wine
vinegar
2 Tablespoons cold water
2
teaspoons minced fresh garlic
1 Tablespoon
dried Italian herb seasonings
1/4 teaspoon
crushed red pepper
1/2 teaspoon each salt
and freshly ground black pepper
1 large
green bell pepper, seeded and cut into 1-inch
cubes
1 small sweet (Vidalia) onion, cut
into 1-inch wedges
3/4 cup grape or cherry
tomatoes, washed
- Cut beef into 1/2-inch cubes.
- Mix oil, vinegar, water, garlic, herbs and seasonings together in a food-safe plastic bag or an 11 x 9 inch non-reactive glass or stainless steel dish. Add beef, coating all surfaces with liquid.
- Cover and marinate, in refrigerator, a
minimum of 10 hours but no more than 20 hours.
(Marinating longer than 24 hours may result in
a mushy texture.) Turn the beef several times
to ensure even exposure to the marinade.
- Thread beef and vegetables on five 15-inch metal or bamboo skewers (if using bamboo, soak skewers in cold water for 30 minutes). Brush each kebab with marinade then discard remaining marinade.
- Grill kebabs over direct medium heat about 4 inches from heat source. Grill for 7-8 minutes turning skewers every 2 minutes. Or cook in a preheated broiler, 4 inches from heat.
- Cook until beef reaches an internal temperature of 145ºF and vegetables are tender.