Lots of beef recipes on this blog lately. :) No complaints? Then I’ll keep going!
I love to grill. It’s one of the best summertime activities, and a great way to prepare large amounts of food. Unfortunately, where I live, there is a ban on open flame. No grilling, no joy. Enter the George Foreman Indoor/Outdoor Grill! It’s not *quite* the same as propane or charcoal, but for $80 dollars, I can’t complain. It lets me get outside and cook food, which is a major improvement. I’ve been grilling things all week!
Today’s dish is a recreation of something my mother used to make all the time: no-frills shish kebab. The secret to this one is a great little seasoning called Liquid Smoke. This is potent stuff — a little goes a VERY LONG WAY. It makes a great addition to most marinades, especially for grilled items. Most supermarkets will carry the stuff: it’s manufactured by Colgin.
Now go outside and get cooking!
- 1 pound eye of round or lean beef of choice, sliced into 1 1/2-inch cubes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon seasoning salt
- 1 teaspoon Liquid Smoke
- 1 green bell pepper, sliced into large chunks
- 1 red bell pepper, sliced into large chunks
- 8 ounces whole button mushrooms
- 1 medium onion, sliced into large chunks
In a large bowl, combine the beef cubes, Worcestershire sauce, soy sauce, garlic, seasoning salt, and Liquid Smoke.
Cover with plastic wrap, and allow the meat to marinate for at least 1-2 hours.
Thread the meat, bell peppers, mushrooms, and onions onto bamboo skewers.
Grill over medium-high heat for 4 minutes, turn, and grill for another 4 minutes.
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