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February 25, 2006 | Episode 8

Raw beef
The perfect size for kebab meat is 1 to 1 1/2 inches on all sides
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Italian Beef Kebabs

(Recipe adapted from The Chop Shop)

  • Hands-On Time: 25 minutes
    Total Time: 40 minutes
    Makes 6 servings
  • 1/3 cup red wine vinegar
    1/2 cup olive oil
    1 tablespoon dried Italian seasoning
    1 1/2 pounds sirloin, cut into 1-inch pieces
    1 medium yellow onion, cut into 1-inch wedges
    12 button mushrooms, stems removed
    1 zucchini, cut into 1/2- to 3/4-inch-thick slices
    12 cherry tomatoes
    12 to 24 bamboo skewers, soaked in water for at least 30 minutes
Heat the grill or broiler.

Combine the vinegar, oil, and seasoning in a medium bowl. Pour half into a small bowl. Add the sirloin to the larger bowl and toss to coat. Set aside for 5 minutes.

Place the sirloin on some of the skewers, discarding the marinade. Toss the vegetables in the remaining marinade and place on the remaining skewers, using only one type of vegetable per skewer. Grill or broil, turning once and brushing frequently with the marinade from the vegetables, until the beef is cooked to the desired doneness and the vegetables are tender, 10 to 12 minutes for beef cooked to medium-well, about 15 minutes for the vegetables.
 
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