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Ingredients
| beef steaks: 1.5 lbs (1 inch thick) |
| red bell pepper: 1 pepper (cut into 1-inch pieces) |
| white mushrooms: 8 oz |
| baby zucchini: 1 whole zucchini (cut lengthwise in half, then cut crosswise into 3/) |
| salad dressing - italian: 1/2 cup |
Italian Beef Kabobs
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Cut beef into 1-inch pieces. Place beef, bell pepper, mushrooms and zucchini in medium glass or plastic bowl. Stir in dressing until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
- Heat coals or gas grill. Place potatoes in 2-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until almost tender; drain. Cool slightly.
- Remove beef and vegetables from dressing; reserve dressing. Thread beef, marinated vegetables and potatoes alternately on each of twelve 9-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with dressing.
- Cover and grill kabobs 4 to 5 inches from medium heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with dressing after 3 minutes. Discard any remaining dressing.