Spicy Beef and Vegetable Kabobs

This is another one of those dishes that is perfect for grilling season. Yum!

I love the vibrant colors of the veggies! Green peppers, red peppers, yellow squash and two cherry tomatoes for the end of the kebabs!

Ready to eat right off the stick! Yum!

Spicy Beef and Vegetable Kabobs

1 tbsp beef bouillon granules (3 Condiments)
2 tablespoons water
2 cloves garlic, minced (2 Condiments)
1 teaspoon cayenne pepper (2 Condiments)
1/2 tsp chili powder (1 Condiment)
1/2 teaspoon black pepper (1 Condiment)
21 oz lean beef sirloin, raw (all visible fat removed), cut into 1/2-inch cubes - should yield 15 oz cooked (3 Leans)
4 1/2 cups Veggies (9 Greens)
10 wooden skewers, soaked in water for 1 hour

Dissolve bouillon in water. Stir in the garlic, cayenne pepper, chili powder, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours. After 2 hours, I added the veggies to the meat and marinated another 2 hours (optional).
Preheat the grill using high heat or use the broiler on high. Skewer the beef cubes and vegetables, using 6 to 8 pieces per skewer. I added more. You can also skewer just the meat and serve with cooked and grated cauliflower. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

3 Servings with each serving yielding 5 oz cooked beef, 1 1/2 cups veggies and 3 Condiments

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