| Peppered Rosemary Beef Kabobs |
Ingredients8 (8-inch) bamboo or metal skewers, or long sturdy rosemary sprigs
3 tablespoons balsamic vinegar
2 teaspoons olive oil
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoons salt
1/2 teaspoons coarsely ground black pepper
1 1/2 pounds beef eye round roast, trimmed of fat, cut into 1-inch cubes
1 package (10-ounce) white mushrooms, each cut in half
1 medium orange pepper, cut into 1-inch pieces
Preparation
If using wooden skewers, soak skewers in hot water at least 30 minutes.
In medium bowl, whisk vinegar, oil, rosemary, salt, and pepper until blended. Add beef and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours, stirring once halfway through marinating.
Prepare outdoor grill for direct grilling on medium, or heat ridged grill pan on range on medium-high until hot.
Alternately thread beef, mushrooms, and pepper on skewers. Brush with any remaining marinade.
Place skewers on hot grill grate and cook 6 to 8 minutes, for medium-rare or until desired doneness, turning to brown all sides.