Beef and Vegetable Kebabs

11 comments

Appears in Cook's Country August/September 2008

Leathery, blackened beef and bland, raw vegetables are common issues with beef and vegetable kebabs. We set out to save this recipe and found that with little fuss-and minimal expense-these kebabs come off the grill nicely charred, juicy, and full of flavor.

SERVES 4 to 6

TIME 1¼ hours, plus 1½ hours marinating

Beef and Vegetable Kebabs

WHY THIS RECIPE WORKS

When developing our recipe for Beef and Vegetable Kebabs, we tested different cuts of meat and chose inexpensive steak tips for their beefy flavor as well as their superior texture. To keep the steak tips juicy without masking their beefy f...

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