… are such an easy entree to prepare, easy to cook and easy to eat. These succulent ‘bobs are the best thing that could happen on laid back Sundays . . . or a hurried weekday evening.
Beef “S” Kabobs
- 1 -2 to 2 1/2 lbs beef roast (rump or sirloin)
- 1/4 cup soy sauce
- 1/4 cup sherry
- 1/4 cup water
- 1/4 cup vegetable oil
- 3 tbsp lemon juice
- 1/2 tsp natural unsalted tenderizer
- 1 tsp ground ginger
- 1 tsp brown sugar
- 1 clove garlic, minced
- 1/4 lb fresh mushroom buttons
- 16 cherry tomatoes
- 1 large green pepper, cut into squares
Cut roast into 1/4 inch thick slices. Half each piece lengthwise into 1/2 inch strips, set aside.
In a medium bowl, thoroughly combine next 9 ingredients. Immerse meat in marinade. Marinate for 1 to 2 hours.
On skewers, alternately weave meat strips into an “S” shape, placing a cherry tomato, green pepper or a mushroom in each curve.
Broil or grill 4 to 6 inches from heat source for 6 to 8 minutes. Baste with marinade every few minutes. Turn and baste cooking 6 to 8 minutes more.
Serve with a rice pilaf or brown rice side dish.