Saturday, July 30, 2011

beef and vegetable kebabs... 30 minutes (plus marinating)

the goods:

1 pound beef sirloin, cut into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
2 red bell peppers, cut into 1-inch pieces
2 zucchini squash, cut into 3/4-inch rounds
1 pint cherry tomatoes

In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
Heat grill to high.
Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto wooden skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.

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