Beef and Veggie Kabobs

By á-177742

Ingredients

• 1 cup Big Y red wine vinegar
• 1 cup World Classics Trading Co. olive oil
• 1/3 cup reduced-sodium soy sauce
• 1 Tbsp. dried rosemary
• 1 Tbsp. dried thyme
• 1 tsp. dry mustard
• Big Y salt and pepper to taste
• 1 tsp. Worcestershire sauce
• 2 garlic cloves, minced
• 1 3-lb. All-Natural Angus beef sirloin, cut into 1 1/2-inch cubes
• Big Y nonstick cooking spray
• 24 small whole cherry tomatoes
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 2 red onions, cut into small wedges

Preparation

Step 1

In a small bowl, whisk together vinegar, oil, soy sauce, rosemary, thyme, mustard, salt, pepper, Worcestershire and garlic; reserve V2 cup.
Pour remaining vinegar mixture into a large resealable plastic bag. Add meat cubes, seal and refrigerate for 2 to 4 hours.
Remove meat cubes from marinade; discard marinade. Thread meat and vegetables onto 12-inch skewers, alternating between meat and vegetables.
Place skewers on grill and cook, covered with grill lid, for 10 to 12 minutes, basting with reserved marinade and turning often.
Makes 12 (1-skewer) servings.

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Play It Safe It's always important to store and serve food properly to ensure safety, especially when you're eating outdoors. Start by keeping raw and cooked foods separate. You'll also want to keep beverages in their own cooler. Keep hot foods hot (140'F) and cold foods cold (below 40'F), and toss out any food that has been left out longer than two hours.