Grilled meat, veggies, and bread….yeah, there’s nothing better than that! After months of cold weather we’re really digging this warm weather and using the grill as much as possible! Sitting outside with N while he grills….maybe me having a little wine….so great.
This is a dish I make a lot during the summer – it’s convenient, healthy, easy and really really good.
Here’s what you’ll need: London broil, 2 red peppers, 2 zucchini’s, 1 sweet onion, garlic, worcestershire sauce, cumin, tabasco, red pepper flakes, olive oil, salt and pepper, and 1 baguette.
Super simple….but here’s all you need to do. Soak the bamboo skewers in water for 10 minutes (to prevent from burning). I forgot to do that….whoops. So try not too….it really is useful! ha.
Ok then it’s time to chop up everything. I kept the veggies in relatively large chunks so they are easy to skewer and won’t fall off the skewers while on the grill. I kept the veggies and the meat separate b/c they cook at different times.
Cut the meat into 2 inch chunks…I like them large – but whatever you prefer. Then it’s time to marinate the veggies and beef. Just put the worcestershire, garlic, tabasco, spices, and olive oil together and pour half over the veggies and the other half over the meat. Allow to marinate for 8 hours in the fridge – or a minimum of 20 minutes prior to grilling. As you know if you’ve ever read my blog before….I always forget to marinate stuff beforehand…So i went with the 20 minute fast-track route. It’s still really good.
Before skewering the kebabs cut the baguette into large pieces and toss with the veggies and get the bread covered in some of the marinade. You don’t want the bread super soaked, so that’s why you toss it into the marinade right before grilling.
Ok – now it’s time to get these bad boys ready for the grill. Start skewering the veggies alternating the onions, red peppers, and zuke. Sidenote: try not to overload the skewers too much. Otherwise if the veggies and/or meat are super close together they won’t cook through all the way.
After you get everything onto the skewers throw those bad boys onto the grill. Cook the veggies and steak for about 10 minutes, turning every few minutes to cook all sides. The bread will take the least amount of time so put those skewers on last. I like my steak medium rare – but cook through until you are happy. London broil is a relatively tough cut of meat – so if you cook it too much that’s asking for a lot of chewing.
Remove from the grill and serve out to the group – this serves a lot of people – but also makes for great leftovers. The marinade is smokey, spicy, and salty – the perfect combination. I’m not going to lie – my favorite part is the grilled bread – but all of the components are super delicious. The best part is the variety of ingredients you can use for kebabs – so play with this idea and….Enjoy!
Marinated Beef, Veggie, and Bread Kabobs
Serves 6
Ingredients:
2.5 lb. London broil
2 red peppers
1 sweet onion
2 zucchini’s
2 garlic cloves
1 baguette
2 T. worcestershire sauce
10 dashes of Tabasco
2 t. olive oil
1/2 – 1 t. red pepper flakes
1 t. cumin
1 T. salt
1 t. pepper
Directions:
- Soak the bamboo skewers for 10 minutes in water.
- Cut all the veggies into 1.5″ chunks
- Cut the steak into 1.5″ – 2″ chunks – keep meat in a separate bowl.
- Mix the marinade ingredients together: chop the 2 garlic cloves, worcestershire, tabasco, cumin, salt and pepper, and olive oil.
- Pour half of the marinade over the veggies and the other half over the meat. Allow the veggies and meat to marinade for 8 hours – or a minimum of 20 minutes.
- Before skewering, cut the baguette into large slices and toss with the veggies to get the meat covered in some of the remaining marinade.
- Start skewering the veggies, meat, and bread onto their own skewers.
- Grill for 10 minutes until cooked through.
Enjoy!
