Delicious Grilled Beef and Veggie Kebabs (And they are Diabetic Friendly, too!)
These delicious beef and veggie kebabs are easy to make and taste great grilled on the outdoor grill, the indoor grill, or under the broiler. And the good part, they can be prepared a day ahead, wrapped, refrigerated, and grilled the next day.
GRILLED BEEF AND VEGGIE KEBABS
1 tsp salt
1 tsp pepper
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
3/4 cup olive oil
3/4 cup beef broth (or red wine)
1 1/2 lbs sirloin steak, cut into chunks about 1 1/2-inch in size
1 green bell pepper
1 red bell pepper
1 red onion
12 medium white mushrooms, stemmed*
Prepare these kababs on the skewers a day ahead, wrap in plastic wrap and refrigerate for easier preparation the next day, if desired.
To prepare the marinade: Mix the salt, pepper, garlic, thyme, oregano, bay leaf, olive oil, and beef broth or wine in a large zip-top plastic bag. Remove a third of the marinade and store in refrigerator. Add the meat to the plastic bag, zip the top, and turn to coat meat well. Refrigerate for 30 to 45 minutes.
Preheat the broiler or grill.
Remove the seeds and membranes from the bell peppers. Cut the peppers and the onion into 1-inch chunks. Clean and stem mushrooms.
Drain the marinade from the beef and discard marinade. Thread the beef, mushrooms, bell peppers, mushrooms and onions alternately onto the skewers. Grill or broil the kebabs turning and basting with the reserved third of the marinade. Cook for about 15 minutes or until meat is of the desired doneness.
*Mushroom stems can be chopped, stored and used in other recipes the next day.
Enjoy!
