• Tommy Centola

Beef Kebabs

These Beef Kebabs are a perfect pair with the grilled vegetables. They are especially great for picky eaters that don't like meats mixed with vegetables. For and extra special treat, use beef tenderloin for you beef.


1/2 cup olive oil

1/2 cup soy sauce

1/3 cup lemon juice

2 tablespoons Creole mustard

2 tablespoons Worcestershire sauce

4 cloves garlic, minced

1 tablespoon coarsely cracked black peper

2 pounds lean beef, cut into 1 1/2- inch pieces


Whisk together olive oil, soy sauce, lemon juice, Creole mustard, Worcestershire sauce, garlic, and black pepper. Place beef in a 1-gallon zip-top bag, add marinade and turn to coat. Refrigerate overnight, turning from time to time to distribute marinade.


About 30 minutes before cooking, remove from refrigerator and allow to come to room temperature. (If using wooden skewers, now is a good time to start soaking them in water to prevent scorching.) Prepare grill to medium heat. Thread beef onto skewers, leaving about 1/8-inch space between each piece; transfer marinade into a small saucepan over high heat; boil for 1 minute and set aside. Transfer skewers to grill and cook, turning and basting with reserved marinade from time to time, until browned on all sides and at desired degree of doneness, about 10 to 12 minutes for medium.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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