Beef Kabobs

Yum! Might add pineapple for another good grill flavor!

Ingredients
  

Marinade

  • 1/4 cup GF Worcestershire sauce
  • 1/4 cup GF soy sauce
  • 1/4 cup olive oil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp garlic minced
  • 1 Tbsp brown sugar
  • 2 Tbsp lemon juice
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp black pepper

Kabobs

  • red peppers
  • zucchini
  • mushrooms
  • onion
  • sirloin steak

Asian Dipping Sauce

  • 3/4 cup GF soy sauce
  • 1 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1/4 cup sugar
  • 3 Tbsp diced scallions or chieves

Green Garden Puree

  • 1 cup parsley leaves
  • 1 cup cilantro leaves
  • 1 cup min leaves (optional, if you don’t use mint, increase parsley and cilantro by ½ cup each)
  • 1/2 jalapeno seeded or with seeds depending on how spicey you like it
  • 5 scallions
  • 2 Tbsp ginger or 1" chunk, peeled
  • juice of 1 lime
  • juice of 1 lemon
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup olive oil

Instructions
 

Shish Kabobs

  • In a medium bowl, mix together all marinade ingredients.
  • Cut up red pepper and zucchini for skewers
  • Take stems off mushrooms
  • Cut onion in quarters being sure to keep part of the stem with each cut so they hold together better. Par boil onions until almost tender, then cool.
  • Cut up sirloin strips and put in plastic bag. Add marinade for store in fridge for about 4-6 hours.
  • About 1 hour before cooking place all ingredients on skewers. See photo.

Asian Dipping Sauce

  • Mix first 4 ingredients in a bowl. Microwave until sugar dissolves, about 45 seconds.
  • Top with scallions or chives.

Green Garden Puree

Notes

When serving, provide 2 different sauces for guests to drizzle over cooked kabobs!