Recipes:
**Grilled Beef & Vegetable Kebabs**
**INGREDIENTS**
1 teaspoon salt
1 teaspoon pepper
2 cloves garlic,
minced
½ teaspoon dried
thyme
½ teaspoon dried
oregano
1 bay leaf
¾ cup olive oil
¾ cup red wine or
beef broth
1½ pounds sirloin, cut
into 1½-inch chunks
1 green bell pepper
1 red bell pepper
1 red onion
12 medium mushrooms,
stems removed
**SERVES 4**
**Make Ahead**
Marinate beef and
assemble kebabs as recipe
directs 1 day ahead.
Wrap in plastic wrap and
refrigerate before cooking.
**VARIATION**
For a “surf-and-
turf” version,
reduce the amount
of beef used by half
and add 1 pound
of large shrimp to
the kebabs.
**1** Mix salt, pepper, garlic,
thyme, oregano, bay
leaf, olive oil and wine in a
shallow dish. Reserve
about ⅓ of the marinade.
Add beef to dish; toss to
coat. Refrigerate, covered,
for 30 minutes.
**2** Preheat grill or
broiler. Remove stems,
membranes and seeds
from bell peppers. Cut
peppers and onion into
1-inch chunks.
**3** Drain beef. Discard
bay leaf and marinade
in dish. Thread beef,
mushrooms, bell peppers
and onion alternately
onto skewers.
**4** Grill or broil kebabs,
turning and basting
frequently with reserved
marinade, for about
15 minutes for
medium doneness.
Make It Quicker
• For speedier
cleanup, marinate beef
in a plastic bag rather
than a dish.
• Fresh mushrooms
do not need to be
washed. Keep a soft
toothbrush on hand
to lightly brush away
any surface dirt.
