Beef Shish Kebab
- Number of Servings: 12
Ingredients
2/3 cup Crisco Pure Vegetable Oil 1 cup La Choy Lite Soy Sauce (Low sodium) .5 cup Lemon Juice 2 Tablespoons Yellow Mustard 2 Tablespoons Worcestershire Sauce 2 clove Garlic, minced2 tsp Pepper, black .33 cup, packed Brown Sugar 1 Tablespoon Salt 3 lb Shish Kebab Beef or Tenderloin cut into 1" cubes16 medium Mushrooms Caps, cleaned3 large Red Peppers, cut into chunks2 large Green/Orange/Yellow Peppers, cut into chunks2 large Onions, raw, cut into squares
Soak 10-12 wooden skewers in water.
1. Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, brown sugar, and salt together in a bowl; pour into a re-sealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
2. Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and re-seal the bag; marinate in the refrigerator another 8 hours.
3. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
4. Thread pieces of green bell pepper, beef, red bell pepper, mushroom and onion onto the wooden skewers, repeating until all ingredients are skewered.
5. Preheat an outdoor grill for high heat, and lightly oil the grate.
6. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Serving Size: Serves 10-12
1. Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, brown sugar, and salt together in a bowl; pour into a re-sealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
2. Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and re-seal the bag; marinate in the refrigerator another 8 hours.
3. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
4. Thread pieces of green bell pepper, beef, red bell pepper, mushroom and onion onto the wooden skewers, repeating until all ingredients are skewered.
5. Preheat an outdoor grill for high heat, and lightly oil the grate.
6. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Serving Size: Serves 10-12
Nutritional Info Amount Per Serving
- Calories: 475.5
- Total Fat: 33.7 g
- Cholesterol: 77.1 mg
- Sodium: 1,436.0 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.4 g
- Protein: 25.2 g
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