Beef steak kebobs (without skewers)

It’s another “Fat Tuesday” where we make something a bit less healthy.  This recipe isn’t awful, but it is a recipe for red meat.  I really like to grill every chance I get at this time of the year; it’s so nice to be back outside.  We spend a lot of time under our canvas awning in the backyard in the evenings from May to October.  We have a propane heater that keeps us warm on cooler evenings if needed.  Even if we have been inside working all day, it’s a way to get in a little outdoor time.

 Last night I came home to find that a very large tree in our back yard took a hit in the wind yesterday afternoon.  We now have a very large tree resting gently in our backyard.  It didn’t take out any power lines or take down the fence.  A few perennials may not have survived; we’ll see what needs work once it is removed.  When I went out this morning, I found the resident bunnies were enjoying a new home in the tree on the ground.

  This is pretty similar to the lazy girl chicken kebobs, once again, I use grill baskets instead of threading the meat and veggies onto skewers.  When you use 2 baskets, you can cook the veggies to the degree of doneness you like without over or undercooking the meat.  I only marinated the meat for an hour but 3 or 4 hours is better.  When I made these, I had a small bunch of asparagus and it wasn’t enough to serve as a stand-alone vegetable, so I tossed it into the grill basket too.

2 pounds New York strip steak, cubed

2 bell peppers cut into wedges

2 onions cut into to wedges

1 cup grape tomatoes

2 cups plain low fat yogurt (Greek preferred)

2 teaspoons dried thyme

4 cloves of garlic, crushed

2 tablespoons of red wine vinegar

1 tablespoon olive oil

Mix yogurt, vinegar, oil, garlic and thyme.  In large bowl coat meat and vegetables with yogurt mixture or if you prefer, divide yogurt mixture into two bowls and marinate meat and vegetables separately. Marinate for one hour minimum, preferable 3 or 4 hours.  Preheat grill and toss vegetables and meat into separate grill pans.  Grill for about 12 minutes, tossing the ingredients around every 3 or 4 minutes.

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