Friday, August 19, 2011

Rosemary Dijon Beef Kabobs


My family loves to entertain and kabobs have always been one of their go-to meals. The beef, chicken, pork, and vegetables were usually marinated in Italian dressing. Although I will always love my parents' kabobs, I wanted to try something new. I came across this recipe for sirloin marinated in rosemary, dijon, and balsamic vinegar. I was looking for a robust marinade with a lot of flavor and this was it. Each ingredient was noticeable and complemented the beef perfectly. I did not marinate the vegetables and instead just seasoned them with salt and pepper. I think this brings out the sweet, natural flavors of the veggies.  Now I'm looking for an excuse to entertain so I can make these kabobs again! 

Rosemary Dijon Beef Kabobs
Servings: 4-6

Marinade:
2 tbsp. Dijon mustard
4 tbsp. fresh rosemary, chopped
8 garlic cloves, chopped
4 tbsp. balsamic vinegar
4 tbsp. fresh lemon juice
1 tsp. salt
1 tsp. pepper
1/2 cup olive oil

2 lbs. sirloin steak, cut into 1 inch cubes

In a small bowl, whisk together the ingredients for the marinade. Place the cubed steak in a 9 x 13 glass dish or large plastic bag. Pour the marinade over the steak and refrigerate for 2 hours. 

If using wooden skewers, soak the skewers for at least 30 minutes in water prior to grilling. Preheat the grill over high heat. Thread the beef onto the skewers and grill for 5-10 minutes or until cooked, rotating half-way through. 

Source: adapted from Food Network

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