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Dine In – Grilled Beef Kabobs


Grilled Beef KabobsThe weather has finally cooled down and the clean, crisp air is absolutely exhilarating. I mean, I want to roll in the crunchy leaves on the ground and jump into the freshly-raked piles while wearing plaid and boots and drinking apple cider.

I want all things fall, now that it’s finally arrived.

My favorite thing to do on a Friday night is sit on the back porch with a fire in the fire pit and relax with the ones I love. This, of course, includes grilling something delicious.

When I think of the perfect way to end the week, I see my black, wrought iron porch furniture and pinion wood smoke billowing out of the chiminea. I can hear the sizzle as something delicious hits the hot grates of the grill.

This Friday, it will be Grilled Beef Kabobs. If you have time, start marinating these on Thursday night or Friday morning before you go to work or get busy with the hustle and bustle of the day. The extra time in the marinade will make the beef extra tender. For a side dish, double the amount of marinade and soak some cleaned button mushrooms. Then thread them on skewers and grill along with the meat. Grilled bacon-wrapped asparagus would be a great way to round out the meal. Finish by halving Granny Smith apples, brushing them with honey, grilling until tender, and then serving with a dollop of vanilla ice cream.

Grilled Beef Kabobs

Ingredients:
2 lbs sirloin, cut into 2-inch cubes

Marinade Ingredients:
2 Tbs beef stock or red wine
2 Tbs balsamic vinegar
1 Tbs Worcestershire sauce
1/4 cup extra virgin olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Montreal steak seasoning
1/2 tsp dried rosemary
1/2 tsp dried oregano
black pepper, to taste
2 bay leaves

Directions:
Trim the sirloin of visible fat and cut into 2-inch cubes.

Whisk together the beef stock (or wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried rosemary, dried oregano, black pepper, and add bay leaves.

Place in a large, plastic zip-top bag with the meat and marinate for at least 4 to 6 hours, preferably overnight.

Soak wooden skewers in water for at least 30 minutes before grilling. Thread meat onto skewers, being certain to leave some room between pieces for even cooking.

When ready to cook, preheat grill to medium-high.

Grill kabobs to desired doneness, about 8 to 10 minutes for rare, 10 to 12 for medium rare or 12 to 15 minutes for medium.

Serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 359, Calories from Fat: 161, Fat: 18 g (5 g Saturated Fat), Cholesterol: 135 mg, Sodium: 144 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 1 g, Protein: 46 g.

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