HomeMain Dish Beef Patrick’s Shish Kebab
1 June, 2019

Patrick’s Shish Kebab

Serves: 4

Ingredients:
1 ½ pounds top sirloin steak
1 bottle of your favorite Italian salad dressing
Assorted fresh vegetables of your choice:
24 +/- cherry tomatoes
12 whole button mushrooms
2 yellow crookneck squash, cut into 12 cubes
2 medium size zucchini, cut into 12 cubes
2 medium sized sweet Vidalia or red onions, peeled and cut into quarters
2 bell peppers, each cut into 12 chunks
2 corn on the cob, each cut into 6 chunks

Preparation:
The night before cooking the shish kebabs, cut the sirloin steak into 1- 1 ½ cubes. Put into a large Ziploc bag. Add 1/2 bottle of Italian salad dressing. Shake gently to spread around the salad dressing and coat each piece of steak. Place in the refrigerator to marinate overnight.

On the day you’ll be cooking the kebabs, soak 12 wooden skewers in cold water for about 20 minutes. Place all the vegetables in a large bowl and add the remaining 1/2 bottle of salad dressing. Stir to coat each of the veggies and set aside.

Light and preheat the grill.

If you’ll be serving rice with the kebabs, start that cooking now.

Meanwhile, prepare the kebabs by sliding chunks of the marinated meat and assorted vegetables onto the skewers. Discard the marinade.

Place all the kebab skewers on the hot grill, leaving a little space between each skewer. Grill each kebab for about 6-7 minutes over medium high heat. Using tongs, turn each kebab over and continue cooking for about 3-5 minutes, depending upon how well done you want the steak.

Serve straight from the grill, with a side of rice and hot bread.

Notes:

Patrick’s favorite Italian dressing was not already bottled. Instead, we used 1 packet (0.7 ounces) of Good Season’s dry Italian Salad Dressing and mixed it in a small glass bowl or measuring cup with ⅓ cup of Crisco vegetable oil and ⅓ cup of apple cider vinegar.

For food safety reasons, always discard leftover marinades and never re-use them.

If you can’t marinate the meat overnight, you can try 2-4 hours in the refrigerator, but for best results, we recommend overnight, especially if you use a lesser cut of meat.

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