Thursday, August 14, 2008

Shish kabobs

I had a London broil in the freezer that I wanted to use so I decided to make shish kabobs last night. Summer's a great time to make them because of all the fresh veggies available. I use a mix of squash, peppers, onions and mushrooms, but use your favorites (or whatever you have in the fridge). For the best results marinate these overnight or at least 6-8 hours.

Marinade:
1/4 cup red vinegar
1/4 cup olive oil
3 cloves garlic, minced
1 Tbsp. honey
1/2 tsp. dried thyme
1 Tbsp. whole grain or brown mustard
Salt
Pepper
1 London broil cut into chunks
Assorted vegetables, cut to same size as beef
Mix all marinade ingredients in a shallow dish. Add the meat and marinade at least 6 hours or overnight. Thread meat and vegetables onto skewers. Before grilling, I baste the veggies with some of the marinade. Grill to desired doneness, about 5 minutes a side works for us!

1 comment:

phd in yogurtry said...

I made shish kabobs out of London broil yesterday and borrowed from your recipe. It was deelish. Thanks for taking the time to post this so that I wasn't grilling blind.

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