Did you know: The name “Kabob” comes from the Turkish word "sis kebap" meaning served on the skewer.
Kabos are a Summer staple but who says you can't have them year round!? I was in the mood for kabobs and the Hubby was at work. I don't like cooking on the grill, that is the Hubby's job. So, I decided I was going to try something new!
A few months ago, I had made up a marinade recipe for beef kabobs for the Hubby to make on the grill. I used this recipe for the marinade.
I used Worcesterchire sauce, soy sauce, olive oil and other ingredients (recipe below) to make the marinade. You can use this marinade for just about anything!
I sliced, cut and chopped up the vegetables. Some were fresh from the garden! Those are the best! I used yellow squash, zucchini, onions, peppers and Little Potatoes. Of course, you can use any veggies you want! I threw them all in the bowl and tossed them with some of the marinade. My squash and zucchini were so big, I ended up quartering them.
I then started trimming and cutting the stew beef. Once it was cut, I threw it into the marinade and combined it.
I then poured the beef and marinade in the bowl with the veggies and mixed it until everything had a good coating. After I put the lid on. I gave the bowl a good shake put it in the fridge for 5 hours.
For the marinade, you may want to increase or decrease the amounts of ingredients depending on the amount of food you want to marinate in it.
For the beef, I used stew beef because that is what I had on hand. Beef kabob is commonly cut from the sirloin but can come from any tender cut.
After 5 hours (you can marinate anywhere from 1-6 hours or even overnight!) I preheated the oven to 400*, sprayed a baking sheet with cooking spray and arranged the beef and veggies in a single layer. I let it bake for 40 minutes.
It was so good, there weren't even any leftovers!
It was so good, there weren't even any leftovers!
Deconstructed Beef Kabobs
INGREDIENTS
11/2 lbs stew beef cut into 1 in cubes
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, sliced (quartered for big pieces)
1 zucchini, sliced (quartered for big pieces)
6 ounces Little Potatoes (cut in half)
MARINADE (make in small bowl)
Ingredients:
1/4 cup worcesterchire sauce
1/4 cup soy sauce
1/4 cup olive oil (or oil of your choice)
1 Tbsp mustard
1 Tbsp minced garlic
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp dried basil
1 tsp dried parsely
1 tsp pepper
Instructions:
1 Combine all marinade ingredients in a small bowl
2 Prepare your vegetables place in large bowl, pour some of the marinade over them and mix well.
3 If needed, cut and trim your beef. Then place beef in marinade. Once it is all in the bowl, combine well.
4 Add the marinade and beef to the vegetables, combine well.
5 Cover and place in the refrigerator. Let marinate 1-6 hours or even overnight
6 Preheat oven to 400*
7 Coat baking sheet with cooking spray, arrange kabob ingredients in a single layer. Bake 35-40 minutes or until veggies are soft.
Enjoying my recipes?
INGREDIENTS
11/2 lbs stew beef cut into 1 in cubes
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, sliced (quartered for big pieces)
1 zucchini, sliced (quartered for big pieces)
6 ounces Little Potatoes (cut in half)
MARINADE (make in small bowl)
Ingredients:
1/4 cup worcesterchire sauce
1/4 cup soy sauce
1/4 cup olive oil (or oil of your choice)
1 Tbsp mustard
1 Tbsp minced garlic
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp dried basil
1 tsp dried parsely
1 tsp pepper
Instructions:
1 Combine all marinade ingredients in a small bowl
2 Prepare your vegetables place in large bowl, pour some of the marinade over them and mix well.
3 If needed, cut and trim your beef. Then place beef in marinade. Once it is all in the bowl, combine well.
4 Add the marinade and beef to the vegetables, combine well.
5 Cover and place in the refrigerator. Let marinate 1-6 hours or even overnight
6 Preheat oven to 400*
7 Coat baking sheet with cooking spray, arrange kabob ingredients in a single layer. Bake 35-40 minutes or until veggies are soft.
Enjoying my recipes?
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