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