Kabobs were on the menu for tonight! They were so easy to make and tasted fantastic. Neither the boy nor I eat tomatoes, so we put beef cubes, red pepper, yellow pepper, red onion and mushrooms on ours (although he didn't eat any of the 'shrooms). I marinated the meat in an Oriental sauce and then basted the kabobs with the left overs while they grilled. They turned out perfectly! I even had enough veggies and meat left over to make up some stir-fry for lunch the rest of the week. YUM! Here are the kabobs pre-grilling:
Here's the recipe for the marinade...I like to make mine in a Ziploc baggy and let them sit overnight.
Oriental Steak Kabobs
Ingredients
1 envelope Lipton Recipe Secrets Savory Herb with Garlic mix
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup honey
1 pound boneless sirloin streak, cut into 1-inch cubes
Assorted veggies of your liking
Directions
- In a Ziploc bag, blend savory herb with garlic soup mix, soy sauce, lemon juice, oil, and honey.
- Add steak and let marinate overnight or for at least 8 hours.
- Thread skewers with vegetables and steak cubes.
- Grill skewers over medium heat, turning and basting frequently with reserved marinade, until steak is cooked to desired doneness. Do not brush with marinade during last 5 minutes of cooking.
I served mine over saffron rice, but have done it with plain white and brown rice, and rice pilaf. I was out of everything else, so the fluorescent saffron it was!
No comments:
Post a Comment