I just have to share this recipe because it is one of my favorites and it’s so good for you! It’s getting really warm here in Arizona. It’s Jan 26th and it’s 80 degrees outside! That’s what I love about living in Arizona…I get to enjoy warm weather and grill almost year round!!
So, yesterday I made steak and vegetable kabobs. This is my sister in law’s recipe. It’s really easy, but for best results you should let it marinate for at least an hour. If you let it marinate overnight, you’ll get the best results! You can also use shrimp or chicken.
This recipe calls for a dry Italian Seasoning Mix. If you are Gluten Free, you need to make sure to read the labels. I know Wishbone’s dry Italian Seasoning Mix is Gluten Free, but Kraft’s version isn’t…so read your labels!
Ok, so here it is! I serve this with a side of brown rice and a salad. Enjoy!
- 1 to 2 lbs of sirloin (or your favorite steak)
- 1 red pepper
- 1 green bell pepper
- 1 yellow pepper
- 1 package of whole mushrooms
- 1 medium onion
- 1 package of dry Italian Seasoning Mix
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 1 tsp of dry oregano
- 2 tablespoon fresh squeezed lemon juice
- Cut your steak into cubes
- Cut your peppers into cubes
- Cut your onion into wedges
- Take the steak and all vegetables and put them in a large mixing bowl.
- Take your Italian Seasoning Mix packet and put in a small Tupperware with a lid. Add 1/2 cup olive oil, 1/3 cup apple cider vinegar, oregano and lemon juice to the dry seasoning mix and shake until well combined.
- Once well combined, pour the marinade into the bowl of vegetables and steak.
- Mix well and let marinate in the refrigerator for at least 1 hour (longer is better).
- After at least an hour, you are ready to make your kabobs.
- Take the meat and vegetables and place onto you skewers.
- Grill the kabobs until the meat reaches the temperature you want (I like mine cooked medium, so the sirloin I cut is 1 1/4 inch thick and I grill the kabobs 10 minute each side.)