Steak Kabobs with Colorful Vegetables
Kabobs are easy to make and extremely tasty. If you don’t want to use steak, you can use turkey, pargiot, or even chicken cutlets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Skewer
- Chef's knife
- Cutting board
- Mixing bowl
- Zip-top bag
- Airtight container
- Plastic wrap
- Refrigerator
- Pot
Ingredients
- 1 pound (1/2 kilogram) boneless rib steak, cubed
- 3 peppers (green, orange, red), cubed same size as meat
- 2 onions, cubed
- salt
- pepper
- Glicks Ketchup, mayonnaise, or dips (optional)
- 1/4 cup Gefen Olive Oil
- 1/4 cup Alfasi Cabernet Sauvignon or other dry red wine
- 1 heaping tablespoon Gefen Mustard
- 1 heaping tablespoon dry thyme
- about 20 small potatoes
- coarse salt
- 3 sprigs rosemary
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