Source: Fitness Magazine, September 2009
I love this marinade! And even more so because I had the ingredients on hand. I substituted out some of the veggies for ones that were in my garden.
Makes: 4 servings Prep time: 30 minutes Marinate: 2 hours Cook time: 12 minutes
1/3 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic (about 6 cloves)
1 teaspoon ground black pepper
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh thyme
1 pound boneless beef sirloin or top round steak, cut into 1-1/4-inch cubes
1 small red onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch squares
1 large yellow bell pepper, cut into 1-inch squares
8 white button mushrooms
8 cherry tomatoes
In a small bowl, combine balsamic vinegar, olive oil, garlic, black pepper, rosemary, and thyme.
Place cubed beef in a resealable plastic bag set in a medium bowl; pour marinade over beef. Seal bag and turn to coat. Marinate in the refrigerator for at least 2 hours, turning bag occasionally.
Drain beef, discarding marinade. Alternately thread beef, onion, peppers, and mushrooms on eight metal skewers, leaving 1/4-inch spaces between pieces.
Place the kebabs on the rack of an uncovered grill directly over medium coals. Grill 12 to 14 minutes, or until meat is cooked through, turning occasionally. Add a cherry tomato to the end of each skewer and serve.