The Gourmet Mama

We celebrated Canada Day with beef and veggie kabobs this year and they were pretty awesome. I have used this marinade for a couple of years now, because it is fast and easy to whip up and it adds a real bite to the meat. This was the first time for kabobs, though. The marinade worked well and the kabobs were delicious!

Beef Kabobs

Makes 8 kabobs
1 lb beef, cut into 1″ cubes
2 red peppers, deseeded and cut into 1″ squares
1 large onion, cut into quarters, then each quarter cut in half
4 baby squash, quartered
1 serving Herb Lime Marinade (below)

Put all the kabob ingredients in a Ziploc bag with the marinade. Massage until everything is thoroughly coated and place in the fridge for up to 2 hours.

Soak the skewers for 15-20 minutes before starting.

Slide the items onto the skewers in the preferred order. I started with pepper and onion. You should have three pieces of beef per kabob and two pieces of baby squash.

Over a medium high grill, cook your kabobs, turning frequently, until the desired doneness of meat is reached.

Herb Lime Marinade

Makes enough to marinate 1 lb. beef
3 cloves garlic, minced
1/4 c. fresh basil, minced
1/4 c. fresh parsley, minced
2 Tblsp. coarse salt
Juice from 2 limes
1/2 c. oil

In a bowl, mix the salt and herbs, rubbing the mixture between your fingers until the greens are dark and pungent. Add lime juice and oil and stir. Taste and adjust the seasoning as necessary with either lime juice or salt.