Recipe: Savory marinated beef kabobs
With an apology to my musical friends, I confess skewering kabobs reminds me of musical compositions: Variations on a theme in proteins, vegetables and fruit. As always, I let the local deals and seasonal ingredient dictate my “arrangement”.
Yield: 6 beefy skewers
Active Time: 45 minutes
Marinate Time: 12-24 hours
Total Cost : apx. $16.00
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons rice wine vinegar
- 1/4 cup canola oil
- 1 tablespoon sesame oil
- 1 tablespoon freshly chopped ginger
- 2 teaspoons minced garlic
- 6-8 metal or soaked wooden skewers
- 2 pounds beef sirloin steak, cut into 1 1/2- inch cubes
- 1 large bell pepper, cut into 2 -inch pieces
- 6 ounces fresh button mushrooms, stems removed
- 1 pint large cherry or strawberry tomatoes
- 1 tablespoon sesame seeds
- 2 teaspoons chopped cilantro or parsley
1. In a medium bowl, combine soy sauce, brown sugar, vinegar, oils, ginger and garlic. Reserve about 1/4 cup of marinade for basting. Place steak in a large resealable plastic bag. Cover with remaining marinade, and seal. Refrigerate for 8 hours, or overnight. If using wooden skewers, soak in water. 2. Preheat grill for high heat. Thread steak, peppers, mushrooms and tomatoes onto skewers in an alternating fashion. Discard marinade and the bag. Sprinkle beef with sesame seeds. 3. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, rotating skewers frequently, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking time. Sprinkle cilantro or parsley over beef before serving.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on July 15, 2009.