An easy marinade makes this a great choice to grill up this holiday weekend.
1/4 cup Worcestershire Sauce
1/4 cup soy sauce
1/4 cup olive oil
1 tbsp of minced garlic
1 tbsp of brown sugar
1 tbsp of lemon juice
1 teaspoon dried parsley
1 teaspoon black pepper
1 package of Duncan Farms Beef for Kebobs, cut into 1" cubes
1 onion cut into 1- 2" pieces, keep three "layers" of onion together
2 green peppers, cut into 1-2" peices
1, 8 ounce package of whole mushrooms
1 pound of potatoes cut into 1" peices, or baby potatoes
1 tablespoon of dried rosemary
2 tbsp of dijon mustard
2 tbsp of olive oil
Wooden Skewers for Kebobs
In a bowl, mix the marinade ingredients together. Reserve 1 tablespoon of marinade.
Place meat into a large ziploc bag and pour all of the marinade, except the 1 tablespoon reserved. Seal the bag and squish to make sure all pieces are covered. Place in the refridgerator for 1-6 hours to marinate.
Boil potatoes in a large pot of salted water until just tender enough to pierce with fork ( about 6 minutes) . Drain, and then toss with olive oil, rosemary and mustard.
Soak wooden skewers in cool water while boiling the potatoes.
Drizzle reserved marinade over the peppers, onions and mushrooms.
Preheat grill to high heat. Build your kebobs, alternating pieces of meats, and vegetables until skewer is full.
(We like to put onions on either side of the meat).
Place kebobs on grill and reduce heat to medium high. Grill for 8-10 minutes, flipping every 2-3 minutes. This will cook your meat to medium-rare, and the vegetables will start to char.