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Sherry Shallot Marinated Beef And Vegetable Kabobs

Specialty Dressings/ Vinaigrettes Entrées Beef,Vegetables
  • 2 cups Ken’s Sherry Shallot Vinaigrette
  • 1 1/2 lbs beef sirloin or tenderloin, cut into 1” cubes
  • 1 red bell pepper, cut into 1” squares
  • 1 eggplant, cut into 1/2” pieces
  • 1 medium zucchini, cut into 1/2” pieces
  • 1 sweet onion, cut into 1/2” inch pieces
  • 8 cherry tomatoes
  • 1 oz oil
  • 3 cups rice, cooked
  • 1.  Place beef into a resealable plastic bag and pour 1 cup dressing over the top. Squeeze out air and seal bag. Marinate 2 hours to overnight.
  • 2.  
  • 3.  Thread skewers with the beef cube, pepper, eggplant, zucchini, onion and tomatoes in alternating fashion.
  • 4.  
  • 5.  Preheat grill to medium heat and lightly oil the grate. Cook kabobs over the grill, turning to cook each side. Use remaining vinaigrette to brush kabobs often during grilling.
  • 6.  
  • 7.  Place rice on plate or platter and top with cooked kabobs.

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