Sherry Shallot Marinated Beef And Vegetable Kabobs
- 2 cups
Ken’s Sherry Shallot Vinaigrette
- 1 1/2 lbs
beef sirloin or tenderloin, cut into 1” cubes
red bell pepper, cut into 1” squares
eggplant, cut into 1/2” pieces
medium zucchini, cut into 1/2” pieces
sweet onion, cut into 1/2” inch pieces
- 1 oz
- 3 cups
- 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.
- Thread skewers with the beef cube, pepper, eggplant, zucchini, onion and tomatoes in alternating fashion.
- 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.
- Place rice on plate or platter and top with cooked kabobs.