Fall may be around the corner, but this weekend was perfectly warm and sunny at my house. I love these in-between season days so I try to soak them up. In the winter I don’t mind spending my time in the kitchen, but when the weather is nice it’s not my favorite place to spend an afternoon. I tend to fall in love with recipes that can pretty much do all the work for me. My kids are hard enough to manage, I don’t need dinner to be high maintenance too. This recipe uses one of my go-to methods for getting big flavor with no effort on my part whatsoever. All you need is a zip-top bag and a few tasty ingredients and you’re done. Throw it in the fridge and at dinner time all that’s left to do is start the grill. It’s the easiest way to get dinner done, and perfect for a weeknight meal.
I love these citrusy, Asian inspired flavors with the beef. It’s a little unexpected, and can really enhance the taste of an inexpensive cut of beef. Any vegetables can be used alongside the beef, so you can use whatever you find in the bottom drawer of your refrigerator, or whatever you still have in the garden.
Citrus Marinated Beef Kabobs
serves 4
1 pound beef steak, such as flank or sirloin steak
3/4 cup orange juice
1/4 cup Bragg’s Liquid Aminos
2 Teaspoons cumin
2 teaspoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
2 bell peppers, any color, cut into 2″ sized chunks
2 medium sized zucchini, sliced into 1/2″ thick pieces
1 medium sized mild onion, quartered
1 cup grape tomatoes
bamboo skewers
Cut beef into 1″-2″ cubes. Place beef into a gallon size zip-top bag. Add orange juice through salt and pepper to bag. Squeeze the bag lightly with your hands to make sure the beef is well coated with the sauce. Add vegetables to bag and shake to coat with the sauce. Seal the bag and place it inside a large mixing bowl to catch any leaks. (Believe me, they can happen.). Refrigerate for at least 4 hours, or up to overnight.
At least one hour before you plan to cook the kabobs place bamboo skewers into a baking dish large enough so they can lay flat. Cover with water and let soak. (I often do this in the morning before leaving for work and let them soak all day.)
Preheat grill. Thread beef and vegetables onto skewers, alternating pieces in any pattern you like. Place kabobs on the hot grill and cook for 7-8 minutes, or until beef is done to your preference. Place onto a serving plate and serve immediately. I usually serve brown rice as a side dish.
Place
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