Beef kabobs

We’re having a friend over for dinner tonight and I wanted to keep things simple.  Everything is marinating in the fridge – only thing to do will be skewer, grill, cook rice and serve.

Shish Kabob

  • 1 1/2 cups olive oil
  • 3/4 cup soy sauce (low sodium)
  • 1/4 cup Worcestershire sauce
  • 2 TB dry mustard
  • 1 tsp salt
  • 2 tsp fresh ground pepper
  • 1 clove garlic, crushed
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
Combine all ingredients in a bowl or jar.  Marinate sirloin cubes, mushrooms, cherry tomatoes and red onions (quartered).  Skewer and grill.  Serve over rice.

Cravings

This recipe is one that I really crave in summer and we haven’t made it yet this season.  It’s also a great one for a Sunday night because you have to make the marinade ahead and let everything soak.  So I can soak in the sun at the pool while my beef cubes and veggies are soaking in their marinade!  My husband has been craving corn and we’re repeating the skillet corn that we enjoyed so much.   I’m making extra so we have leftovers for later in the week.

Shish Kabob

  • 1 1/2 cups olive oil
  • 3/4 cup soy sauce (low sodium)
  • 1/4 cup Worcestershire sauce
  • 2 TB dry mustard
  • 1 tsp salt
  • 2 tsp fresh ground pepper
  • 1 clove garlic, crushed
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
Combine all ingredients in a bowl or jar.  Marinate sirloin cubes, mushrooms, cherry tomatoes and red onions (quartered).  Skewer and grill.  Serve over rice.
Skillet Corn
  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.

Beef Kabobs

It’s the last official weekend of summer and the weather is supposed to be beautiful.  The perfect night for grilled kabobs – I’ll make the marinade this morning and let the ingredients soak all day.  When we get back from the pool the only thing to do will be to skewer the ingredients, make some rice and grill.  The marinade is a wonderful recipe that I got from a coworker many years ago.  I usually halve it – that will make enough marinade to serve 3 – 4 people.

Marinade

  • 1 1/2 cups olive or vegetable oil
  • 3/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 TB dry mustard
  • 2 1/2 tsp salt
  • 1 TB pepper
  • 1 1/2 tsps parsley flakes
  • 1 clove garlic
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice

Kabobs

  • 3/4 lb sirloin cubes
  • cherry tomatoes
  • mushrooms, cleaned with stems removed
  • red pepper, cut in eighths
  • small yellow onion, quartered

Combine all ingredients in a jar and shake.  Marinate ingredients up to overnight.  Skewer and grill.