Beef Veggie Kabobs – Wendy Blanchard, M.S., CHHC

Enjoy this easy to make dinner on the grill or in the oven, and remember to use natural and organic ingredients as well as Gluten Free!

INGREDIENTS:

1/2 c. GF soy sauce
1/4 c. fresh lemon juice
1/3 c. olive oil
1 T. Honey Dijon mustard
1 T. Worcestershire sauce
2 cloves garlic, minced
1 t. black pepper
1 t. Sea salt
1 1/2 lbs. lean beef cut into 1″ cubes
20 mushroom caps
cherry tomatoes
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 green zucchini and/or yellow, cut into chunks
1 large red onion, cut into large squares
skewers

INSTRUCTIONS:

Whisk together oil, soy sauce, lemon juice, mustard, Worcestershire, garlic, black pepper, and salt in a bowl. Pour into a resealable plastic bag and add in beef. Cover with marinade, squeeze out excess air and tightly seal the bag. Marinate in fridge 2-4 hours, and for best results, marinate overnight.

Preheat grill for high heat and lightly oil grate. Remove beef from marinade and shake off excess marinade. Pour marinade into a saucepan and bring to boil over high heat. Reduce and simmer for about 10-12 minutes, and set aside for brushing onto kabobs.

Thread pieces of beef and veggies one at a time however you desire, repeating until skewer is full. Cook on the grill, turning often and brushing generously with the reserved marinate until brown and meat is cooked which takes about 15 minutes. You can also put into a preheated 350 degree oven, baste with marinade every 5 minutes for a total of about 30-35 minutes, or until meat is no longer pink inside.

Serves about 4 people.

To your good health!

Wendy

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