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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
2 lbs sirloin steak or other beef cut
Salt
Marinade
1/4 cup vinegar
1/2 cup vegetable oil
1 tsp seasoning salt
1/4 tsp garlic powder, onion powder and ground black pepper
Dash cayenne pepper
1 large sweet onion
2 bell peppers, red or green
Trim the beef and cut it into 1 to 1 1/2-inch cubes. Salt the meat and set it aside.
Prepare the marinade by mixing the vinegar, oil, seasoning salt, garlic powder, onion powder, and peppers together. Add the meat to the marinade, cover the dish, and let it sit in the refrigerator for several hours or overnight.
When it is time to prepare the meal, prep the vegetables: Quarter the onion vertically and then cut the layers into squares about the size of the meat. Seed and cut the peppers into square pieces.
To make the shish kabobs, thread the meat, alternating with the vegetables, onto skewers. Preheat the oven to 400.
Place an oven-proof cooling rack on a baking sheet lined with aluminum foil. This method will work best if the rack sits an inch or so off the pan to allow air to circulate under the rack and cook the food from below.
Place the shish kabobs on the rack and bake until done, about 15 minutes. Using an open rack with space beneath for air circulation, there is no need to turn the shish kabobs.
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OVEN GRILLED SHISH KABOBS
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
2 lbs sirloin steak or other beef cut
Salt
Marinade
1/4 cup vinegar
1/2 cup vegetable oil
1 tsp seasoning salt
1/4 tsp garlic powder, onion powder and ground black pepper
Dash cayenne pepper
1 large sweet onion
2 bell peppers, red or green
Trim the beef and cut it into 1 to 1 1/2-inch cubes. Salt the meat and set it aside.
Prepare the marinade by mixing the vinegar, oil, seasoning salt, garlic powder, onion powder, and peppers together. Add the meat to the marinade, cover the dish, and let it sit in the refrigerator for several hours or overnight.
When it is time to prepare the meal, prep the vegetables: Quarter the onion vertically and then cut the layers into squares about the size of the meat. Seed and cut the peppers into square pieces.
To make the shish kabobs, thread the meat, alternating with the vegetables, onto skewers. Preheat the oven to 400.
Place an oven-proof cooling rack on a baking sheet lined with aluminum foil. This method will work best if the rack sits an inch or so off the pan to allow air to circulate under the rack and cook the food from below.
Place the shish kabobs on the rack and bake until done, about 15 minutes. Using an open rack with space beneath for air circulation, there is no need to turn the shish kabobs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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