Beef Kabobs

Beef Kabobs... Sometimes, during the winter months, I like to bring a bit of summer to our meals. Making kabobs always makes me think of summer .... I vary the cuts of meat according to what I have on hand. For beef, I like to use tri-tip, new-york , and rib-eye. They are a more tender and flavorful cut of meat.

I oftentimes use chicken breast, fish(salmon, halibut or another firm fish) as well. Of course, ideally it would be good to use lamb for this... But for this post, I used a piece of tri-tip steak. Hope you enjoy...

You will need:

Meat

1 lb of beef(or so)

salt and pepper to taste

3-4 garlic cloves, minced

a drizzle or two of olive oil

any other seasoning you may like( e.g. onion powder, paprika, thyme, mint, rosemary...)

Directions:

1. Cut up beef into chunks( 1 -2 inch). Place beef in a bowl.
2. Add garlic and seasoning. Mix to coat all pieces.
3. Drizzle some oil to just coat the beef pieces. Marinate for an hour in the fridge or overnight.

Vegetables

1-2 large bell peppers ( I like to use a variety of colors)

1/2 large onion( I prefer walla walla)

salt and pepper to taste

1 tsp rosemary, dried

Directions:

1. Take out beef pieces from the fridge.

2. Cut up vegetables in chunk size...about the same size as the meat pieces. I like to flavor the vegetables a bit so I season them with salt and pepper and some rosemary. I then drizzle some olive oil.

3. Skewer beef pieces alternately with the vegetables.

4. Preheat the grill to high. Lower heat to med-low and grill kabobs for 2-3 minutes on each side and turning them every so often until done.

5. Serve with rice, Greek salad and tzatziki sauce.

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