Beef Kabobs with Spring Veggies
This quick recipe is a breeze to whip up! Perfect with rice and other grains or as the starting course to a larger meal.
You can mix up the veggies with whatever you have on hand or is in season. If possible always try to get organic or free-range beef and organic veggies (perhaps from your own garden).
If you are using wooden skewers I recommend that you soak them in water before hand for about 10 minutes (long enough to absorb some water, but not go limp), so that they don’t catch on fire over the grill.
Beef Kabobs with Spring Veggies
1 lb boneless tip steak, cut into 1-inch cubes
1 red bell pepper cut into 1-inch pieces
1 green or yellow bell pepper 1-inch pieces
1 small yellow zucchini cut into 1-inch cubes
1 small red onion cut into 1-inch wedges (optional, use with caution as onions can be bladder irritants for some ICers)
Marinade
4 tsp vegetable or other light oil
½ tsp salt (optional)
½ tsp freshly milled black pepper (optional)
1 tsp water
1 clove of garlic, finely minced (optional, if fresh garlic bother your bladder, try using garlic powder or salt instead, you may find it more tolerable)
4 tsp liquid honey (organic if possible)
2 tbsp fresh parsley, finely chopped
In a large bowl or shallow roasting style pan combine all the marinade ingredients and stir well to combine and mingle the flavours.
Using wooden or metal skewers thread the beef and vegetables in whichever order you prefer. If you are having a bbq with quests you may want to do this all together so each person has the fun of creating their own kabob.
Once the kabobs are completed soak them in the marinade for at least half an hour (or even over night if you are preparing this dish ahead of time) in the fridge. Remove from the fridge and place over a medium temperature grill (bbq). Grill for about 7-10 minutes - depending on how hot your grill is and how well done you prefer your steak to be; turn every 2 minutes until complete. Serve warm and enjoy!
Serves 2 as a main dish, or 4 as a starter