Shish Kebabs

Until this year, I've never grilled anything in my life. I've usually had Dr. Sweetpea grill all our food. However, since he's so busy with Cardiology Fellowship, I've been grilling our food and I absolutely love grilling now! It's super easy to do and I have dinner on the table in about 30 minutes. Plus, I absolutely love the smell of food grilling and looove hearing the sizzling sound as soon as the meat hits the hot grill. Anyway, I decided to try another kebab marinade for our dinner and it was wonderful. This is another keeper recipe for us! 

Shish Kebabs

(Source: All Recipes)

1/3 cup vegetable oil

1/2 cup soy sauce

1/4 cup lemon juice

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

1 clove garlic, minced

1 teaspoon coarsely cracked black pepper

1 1/2 teaspoons salt

1 1/2 pounds lean beef, cut into 1-inch cubes

Mix of vegetables cut into chunks (We use zuchinni, summer squash, and bell peppers)

Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.

Add the vegetables into the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.

Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the beef an vegetables from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.

Thread pieces of vegetables and beef onto metal skewers, repeating until all ingredients are skewered.

Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.