Tuesday, December 11, 2007

Italian Beef Kabobs

1 pound beef bone-in sirloin or round steak 1 inch thick
2 cloves garlic
1/4 cup balsamic vinegar
1/4 cup water
1 tsp. dried oregano leaved (1 tbsp. fresh)
2 tbsp. olive or vegetable oil
1/2 tsp. marjoram leaves
1 tsp. sugar

Cut and discard most of the fat and the bone from the beef.
Cut beef into 1 inch pieces.

Peel and finely chop the garlic.
Make a marinade by mixing the vinegar, water, oregano, oil, marjoram, sugar and garlic in a large bowl.

Stir in beef until well coated.
Cover and refrigerate at least one hour, stirring occasionally.
(If you are using bamboo skewers, soak them in water for 30 minutes before using to prevent burning).

Move oven rack so it is near the broiler.
Set the oven to broil.

Remove the beef from the marinade, reserving the marinade.
Thread the beef onto the skewers leaving a 1/2 inch space between each piece.
Brush the kabobs with marinade.

Place the kabobs on a foil lined baking sheet with tops about 3 inches from the heat for about 6-8 minutes for medium-rare to medium doneness, turning and brushing after 3 minutes.

Discard any remaining marinade.

**To save time use 2/3 cup purchased Italian dressing instead of making the marinade**