Friday, July 11, 2008

Grilled Beef Kabobs, Grilled Red Potatoes, Grilled Corn on the Cob

This is my first post! Woohoo!

I decided to cook out on the charcoal grill. It takes FOREVER to heat up, but when it does, it gets to a cookin' like nobodies business!

All 4 of my children tried at least one bite of everything on the skewers! My 11-year-old declared he likes cooked purple onions, as well as my 6-year-old. My 4-year-old loved the red peppers, and the baby... well, let's just say he had food on his plate. He ended up passed out on the couch from a day in the pool. He later on ate a PB&J sandwhich. I couldn't serve him cold food now could I?


The Menu:
Grilled Beef Kabobs
Grilled Red Potatoes
Grilled Corn on the Cob


The Original Recipe: http://www.recipezaar.com/122199

Fantastic Grilled Beef Kabobs!

SERVES 3 -4
Ingredients
1 lb boneless beef top sirloin steak, cut into 1-1/2-inch squares (should have about 8-10 pieces)
1 (8 ounce) bottle French dressing
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
black pepper
2-3 cloves finely minced fresh garlic or 1/2 teaspoon garlic powder
8-10 uncooked bacon, strips
1 large green bell pepper, cut into larger-size chunks
1 large red bell pepper, cut into larger-size chunks
2 small zucchini, cut into chunks
8 large fresh mushrooms
1 large onion, quartered
Directions
1In a bowl, combine salad dressing, Worcestershire sauce, lemon juice, pepper and fresh minced garlic or garlic powder (if using) mix well to combine; reserve about 1/4 cup and refrigerate.
2Using a shallow glass dish place in the beef cubes, and pour the remaining marinade over the beef; toss to coat.
3Cover and refrigerate for 8 hours or overnight is even better.
4After 8 hours, remove the beef, and discard the marinade.
5Wrap the bacon slices around the beef cubes.
6Then thread the beef alternately with the coarsely chopped veggies (make certain to thread the skewers through the wrapped bacon side, or the bacon will come open when grilled).
7Grill over hot heat for about 10-15 minutes, basting frequently with reserved marinade, or until beef reaches desired tenderness.

The Way I Made It My Own:

Grilled Beef Kabobs

Marinade:
1 1/2 lb. beef stew meat
1 (8 ounce) bottle French dressing
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
black pepper to taste
2-3 cloves finely minced fresh garlic

Ingredients:
8-10 uncooked bacon, strips
1 large green bell pepper, cut into larger-size chunks
1 large red bell pepper, cut into larger-size chunks
1 medium zucchini cut into chunks
1 large purple onion, quartered
2 tomatoes cut into chunks
8 bamboo skewers (soaked in water to prevent burning!)

Directions:
In a large Ziploc baggie, combine salad dressing, Worcestershire sauce, lemon juice, pepper and fresh minced garlic mix well to combine. Add Beef into bag and refrigerate overnight (or at least an hour before grilling).

When ready to cook, remove the beef, and discard the marinade .

Cut the bacon slices in half and wrap the bacon slices around the beef cubes.
Then thread the beef alternately with the coarsely chopped veggies (make certain to thread the skewers through the wrapped bacon side, or the bacon will come open when grilled).

Grill over hot heat for about 8-10 minutes, or until beef reaches desired tenderness.


Side Dish: My Own Recipes

Grilled Red Potatoes

5-6 Red Potatoes
EVOO (extra virgin olive oil)
5 fresh basil leaves, chopped
3 cloves garlic minced
Salt and pepper to taste
Aluminum foil

Cube potatoes (leave skins on). Place on large sheet of foil. Add 1 tsp. EVOO, basil, and garlic. Sprinkle with salt and pepper to taste. Wrap foil around potatoes and place directly on charcoal for 45 minutes or until tender. Serve

Grilled Corn on the Cob

6 ears of last years frozen corn on the cob, thawed (fresh from the farm at the time!)
Hot Charcoal grill

Place cobs directly on the grill for 5-8 minutes. Serve with butter and salt... mmm lots of salt...

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