This beef kabob recipe is a great way to feed a crowd! No side dishes are needed since meat and veggies are included. My husband called it, "really good food." I call it, "Good REAL food."
6 servings of 2 kabobs each.
Shish Kabob Marinade
(Sometimes I'm lazy, and I just dump 1 whole bottle of Claude's Fajita Marinade over the top of the cut veggies and steak and let it sit for 4-6 hours.)
This time I didn't - I made my own, and liked it even better!
Put meat and cut veggies in a very large bowl. Add all of the marinade ingredients and toss well.
Cover and refrigerate for 4-6+ hours, removing occasionally to toss the ingredients from top to bottom.
String a mixture of veggies and meat on metal or wooden skewers. Now the experts say to soak those wooden skewers in water to make sure they don't catch on fire. I have been skewing things for years and years and have never once soaked the skewers in water and have not once caught a skewer on fire - so that's my take on it. (If however you catch yours on fire and consequently your patio and house goes up in flames - this gal is in NO WAY responsible - I told you what the experts say to do.)
Heat gas grill on high, then turn down to medium high and put down skewers. Cook then turn over to your desired level of meat "doneness" Doesn't take long for me, because I like my meat medium rare. Obviously you'll cook yours the way you want!
To cook with charcoal or wood, just grill on nice hot coals.
That's it. Enjoy. I'll post other beef kabob recipes as I come up with them.
This is approximate, because 90 - 95% or more of the marinade is left in the bowl! So I've taken that into account figuring these numbers
For 2 skewers (1 serving)
My best guess is 7.6 g TOTAL Carbohydrates
Dietary Fiber 1.6 g, which leaves roughly 6 NET carbs per 2 beef kabobs.