Steak and Vegetable Kabobs

14 Jun

The marinade I use for this Steak and Vegetable Kabob recipe is wonderful and full of flavor.  It has a nice touch of citrus, and tastes great as a dressing for a salad too.

Kabobs make outdoor entertaining festive and fun. They can be easily assembled ahead of time, grilled to perfection in minutes and there’s little clean up after the meal. They’re perfect for backyard picnics and parties.  Who doesn’t love a kabob?  You can put anything you want on a kabob, and these are no exception.  The traditional meat for kabobs is lamb, but you can also use: beef, goat, chicken, fish, seafood (shrimp, scallops), vegetable or tofu.

The marinade I use for this Steak and Vegetable Kabob recipe is wonderful and full of flavor.  It has a nice touch of citrus, and tastes great as a dressing for a salad too.  You can make a little extra and use it on lite salads later.

If you use wooden skewers instead of metal, soak wooden skewers in water 30 minutes before grilling.


One Response to “Steak and Vegetable Kabobs”

  1. Charlesetta Boys January 1, 2011 at 11:44 am #

    For many years I have been whipping up a very similar recipe. I am eager to try this version.

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The Hungry Wife