Italian Beef Kabobs
A Betty Crocker betty-crocker-basics recipe for Italian Beef Kabobs.
Ingredients
- 3/4 pound beef bone-in sirloin or round steak -- 1 inch thick
- 2 cloves garlic
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1 tablespoon chopped fresh oregano
- OR
- 1 teaspoon dried oregano leaves
- 2 tablespoons olive or vegetable oil
- 1 1/2 teaspoons chopped fresh marjoram
- OR
- 1/2 teaspoon dried marjoram leaves
- 1 teaspoon sugar
Instructions
- 1
Cut and discard most of the fat and the bone from the beef. Cut beef into 1-inch pieces.
- 2
Peel and finely chop the garlic.
- 3
Make a marinade by mixing the vinegar, water, oregano, oil, marjoram, sugar and garlic in a medium glass or plastic bowl.
- 4
Stir in the beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
- 5
If you are using bamboo skewers, soak them in water 30 minutes before using to prevent burning.
- 6
Remove the beef from the marinade, reserving the marinade.
- 7
Thread the beef on the skewers, leaving a 1/2-inch space between each piece.
- 8
Brush the kabobs with the marinade.
- 9
Place the kabobs on the rack in the broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes.
- 10
Discard any remaining marinade.