Set your holiday table with an Eden Pure Beef roast this year!

Kabobs!

May 13, 2021 • 0 comments

Kabobs!
Beef Kabobs are fun to toss on the grill, and because you can thread your skewers with lots of colorful veggies it’s easy to make a balanced meal with little to no fuss!We usually recommend avoiding the grill, as it is easy to dry out true grass-fed beef. But this 24-hour marinade ensures that your kabobs will turn out tender and tasty! Pour marinade ingredients into a plastic Ziploc bag with 2 lbs of Eden Pure Stew Beef. Press out excess air and seal. Place in a dish to guard against leaks and refrigerate 24 hours before grilling.
  • Servings: 8

Ingredients

  • (1 -2 lbs (about 1/4 - 1/2 pound per person)) Stew Meat
  • (1 -2 onions, cut in chunks) Red, Yellow, and/or Sweet Onoins
  • (1 -2 cut into chunks) Zucchini
  • Cherry tomatoes
  • Pineapple chunks
  • Mushroooms

Directions

Marinade


½ cup avocado or olive oil
One third of a cup of soy sauce
¼ cup lemon juice
¼ cup Worcestershire sauce
1 tbsp garlic powder
1 tbsp basil
1 tsp pepper
½ tsp salt
Dash of hot sauce (optional)

Put all marinade ingredients in a gallon sized Ziploc bag. Add chunks of beef, and re-seal bag. Double bag if necessary, to prevent leaks, but be sure to remove as much of the air as possible before sealing. Allow the beef to marinade up for 24 hours.
Before grilling, if using wood skewers, soak them in a bowl of water for 20-30 minutes prior to grilling.
Prepare the vegetables by cleaning and removing stems, and slicing into wide, 1-inch pieces. For the mushrooms, wash gently with a damp cloth, and then remove about ¾ of the stem. Do not remove all the stem, the remaining portion will help the mushroom stay tight on the skewer.
Thread the beef and vegetables onto the skewers (insert tips/links on getting a secure skewer)
Grill over high heat for 8-10-minute total, turning every 3-4 minutes.

Remove the kabobs from the grill, and rest on a plate loosely covered in aluminum foil before serving. This will allow the juices within the beef to re-distribute, limiting the amount of myoglobin that escapes when you cut into the beef.

by