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Hickory-Smoked Kabobs

Enjoy this recipe from A Year of Holidays.

Submitted by: Roger Dahlstrom from Ankeny, IA

1-1⁄2 lbs. beef top sirloin steak, cut into 1-1⁄2-inch cubes
8-oz. bottle Russian salad dressing
1⁄4 c. hickory-smoked Worcestershire sauce
1 t. smoke-flavored cooking sauce
1⁄2 t. pepper
2 red onions, cut into 1-inch wedges
12 mushrooms, stems trimmed
1 green pepper, cut into 1-1⁄2-inch pieces
1 red pepper, cut into 1-1⁄2-inch pieces
3 lemons, cut into wedges
8 14-inch skewers


Place beef in a shallow dish. Combine dressing and next 3 ingredients; stir well. Pour mixture over beef. Cover and marinate in refrigerator 8 hours; stir occasionally. Cook onions in boiling water to cover 2 minutes; drain. Remove beef from marinade, reserving marinade. Bring reserved marinade to a boil. Alternate beef, onions, mushrooms, pepper pieces and lemon wedges on skewers. Grill, covered, over medium- high heat (350 to 400 degrees) 6 minutes on each side or to desired degree of doneness, basting frequently with reserved marinade. Squeeze lemon wedges over kabobs before serving, if desired. Serves 8.

 
 
 
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