Healthy Cooking For Today

By Marianne Yeomans


Getting Back On Track

Posted on June 10, 2013 at 2:55 PM

Although my outdoor grill has  not been readied for summer cooking as yet-I am a little leery of attempting the job because I have a large stainless steel unit that is hooked to my gasline in my house, so I am giving a SHOUT OUT for some help.  I just love experimenting with all kinds of food cooked on the grill.  I am  not going to go into detail, because I plan  to share some of the recipes this summer. Yes, I plan  to adhere to my regular schedule of every two weeks.  I do want to apoligise and to say thank you to those who e-mailed me and messaged me on facebook.  I think that you and your family will enjoy this recipe and don't forget to be creative and try your own version.

Wine Marinated Steak Kebabs

1 cup red wine

1/2 cup olive oil

1/2 cup lemon juice

1/3 cup soy sauce

3 heaping tablespoons fresh chopped parsley

2 tablespoons Worcesershire sauce

2 tablespoons dry mustard

salt and freshly ground black pepper

1 pound beef tenderloin or flank steak, cut into 2-inch pieces

2 bell peppers, green, red or yellow or a mixture of each

1 medium red onion, cut into 2 inch pieces

8 cherry tomatoes

8 mushrooms

In a medium bowl add the red wine, oil, lemon juice, soy sauce, dry mustard and salt and pepper
to taste and whisk together to blend.  Set aside 1/3 cup marinade, cover and chill in the refrigerator.

In a large shallow dish, place beef and pour marinade to cover.  Place vegetables in another bowl and pour remaining marinade over.  Place in refrigerator and chill for 3-4 hours.  DO NOT CHILL OVER NIGHT.

Heat grill to high.  Alternate meat and vegetables on metal skewers.  Grill to desired doneness.

6 minutes for medium rare, 8 for medium-brush with reserved merinade and turn halfway through cooking time.

Please use your imagination with this recipe by substituting chicken, lamb or shirmp and changing the vegetables.  Honestly there are so many wonderful ways to make kebabs.  I am confident that you will enjoy this meal all summer long.  Serve over rice, but go crazy with the rice too.  Cook the rice in stock or broth and add vegetables, fruits, raisens, nuts or what ever your heart desires.

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