Photo by T. Mike Fletcher
One of the most popular special occasion dinners around my house has always been the Beef Kebobs with a Warm Vegetable Medley, which can be any vegetables you wish that grill or roast well.
The meat, as well as the vegetables, are each on their own skewer so they can be removed from the heat at their optimum time. When threading them onto the skewers, be sure to leave a bit of space so the heat can get all the way around them.
If you are using bamboo skewers, be sure to soak them in water for at least 30 minutes before threading so they don’t catch fire on the grill. If you wish to use the marinade as a sauce, make twice the amount. Bring to a boil and reserve half of it to use at the table. Do not use the marinade the meat was in.
MARINADE
- 1/2 cup ketchup
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons A1 Sauce
- 2 tablespoons vinegar (cider or white)
- 2 tablespoons Worchestershire sauce
- 2 tablespoons vegetable oil
- 1/4 cup water
- 1 1/2 to 2 pounds beef tenderloin or other lean tender cut
1. Combine everything but the meat in a saucepan and heat to boiling. Cool completely. This can be made days ahead and stored in the refrigerator.
2. Cut the meat into desired size pieces. Keep them as even as possible for grilling purposes. Place the meat in a bowl and pour the marinade over the meat; let marinate several hours or overnight in the refrigerator.
3. Skewer the meat and set aside.
4. Cook to desired temperature. Brush with additional marinade in the last 5–10 minutes.
WARM GRILLED VEGETABLE MEDLEY
- Vegetables of your choice
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
- Fresh herbs, optional
- Grated parmesan or sharp asiago cheese, optional
1. Any vegetables of your choice can be used. I used cherry tomatoes, zucchini, mushrooms, yellow pepper, and red onions. The cherry tomatoes were used for their size; do not cut them. The mushrooms can also be left whole. Cut the zucchini and yellow pepper in even-size pieces. Slice the onion 1/3- to 1/2-inch thick, leaving it intact. Run a skewer through it sideways to keep it intact on the grill. Drizzle the vegetables with olive oil and skewer them.
2. Grill the meat and vegetables to desired doneness.
3. When done, remove them all, except the onion, to a large bowl.
4. Drizzle with additional olive oil, balsamic vinegar, salt, and pepper. Add any additional seasonings and cheese. Toss and serve along side the beef kebabs.
5. If you don't have grilling capabilities: Line rimmed baking sheets with foil. Spray them lightly, and roast the meat and vegetables in the oven.
Photo by T. Mike Fletcher
