Kabobs

Since we were house sitting this week, we decided to take adavantage of their nice big grill. Kabobs were already on the menu, so they just got pushed back a few days. They were a hit! The recipe was originally just for steak and bell pepper kabobs, but I decided to add the onions. I am glad that I did; they were my favorite part. If I make these again, I might use real veggies too. I got tired of all the peppers.

The recipe:

Steak & Bell Pepper Kabobs

Ingredients
1/2 cup red wine

1/4 cup extra-virgin olive oil

3 tbsp. beef grilling rub

1/2 tsp. salt

1 lb. boneless beef sirloin, cut into 1 in. pieces

1 red bell pepper, seeded and cut into 1 in. pieces

1 yellow bell pepper, seeded and cut into 1 in. pieces

1 orange bell pepper, seeded and cut into 1 in. pieces

Onion, cut into 1 in. pieces (if desired)

1 cup molasses and rum grilling sauce (optional)

In a large bowl, combine the wine, olive oil, grilling rub, salt, and beef. Stir to coat the meat. Cover the bowl and refrigerate for at least one hour.

Heat the grill to medium. (If you plan to use wooden skewers, you need to soak them for at least 2o minutes).

Remove the beef from the marinade. Assemble the kabobs using the beef and peppers.

Cook on the grill turning every 2-3 minutes until grill marks appear underneath (or meat is to desired doneness). About 10 minutes. If desired, coat with the barbeque sauce and cook for 1 minute more, then brush with more sauce. Remove the skewers from the grill and enjoy.

Source: Annie's Eats