Italian Beef Kabobs- Cooking for 2

Italian Beef Kabobs 1 beef bone-in sirloin OR round steak, (3/4 lb.) 1-in. thick 2 garlic cloves, finely chopped 1/4 cup balsamic vinegar 1/4 cup water 1 tbsp. chopped fresh oregano leaves OR 1 tsp. dried oregano leaves 2 tbsp. olive or vegetable oil 1-1/2 tsp. chopped fresh marjoram

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  1. #1
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    Default Italian Beef Kabobs

    Italian Beef Kabobs

    1 beef bone-in sirloin OR round steak, (3/4 lb.) 1-in. thick
    2 garlic cloves, finely chopped
    1/4 cup balsamic vinegar
    1/4 cup water
    1 tbsp. chopped fresh oregano leaves OR 1 tsp. dried oregano leaves
    2 tbsp. olive or vegetable oil
    1-1/2 tsp. chopped fresh marjoram leaves OR 1/2 tsp. dried marjoram leaves
    1 tsp. sugar

    Remove fat from beef. Cut beef into 1-in. pieces.

    Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.

    Set oven control to broil.


    Remove beef from marinade; reserve marinade.

    Thread beef on each of 4 (10-in.) metal skewers, leaving 1/2-in. space between each piece. Brush kabobs with marinade. Place kabobs on rack in broiler pan.

    Broil kabobs with tops about 3-inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.

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  3. #2
    still digging' my way out
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    Default Re: Italian Beef Kabobs

    usually when I make these I rotate chunks of green pepper, meat and onions. Sometimes I use potato chunks too.
    Jeannie

    "Your chances of success in any undertaking can always be measured by your belief in yourself." Robert Collier

 

 

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