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A Super Summer Supper!


I have to share a recipe with you all this morning ... it's one I found in the latest issue of Everyday Food (my favorite cooking mag) but I can't find a link online, so I'll type it up for you here:

Emeril's Beef and Vegetable Kebabs

1 lb. beef sirloin, cut into 1-inch pieces

1/4 cup plus 2 tbsp. extra virgin olive oil

1 tbsp. Worcestershire sauce

2 garlic cloves, minced

1 tbsp. chopped fresh rosemary leaves

3 red or orange bell peppers, cut into 1-inch pieces

2 zucchini or yellow squash, cut into 3/4-inch rounds

1 pint grape or cherry tomatoes

vegetable oil, for grill

coarse salt and ground pepper

In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.

Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes and 2 tbsp. olive oil; toss to coat and season with salt and pepper.

Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium rare and vegetables are tender, about 12 minutes.

Serves 8.

(*Notes: I used yellow peppers and omitted the cherry tomatoes since my family doesn't care for raw tomatoes - well, I do, but they kill me! We also didn't salt or pepper the beef and the flavor was still fantastic.)


My family absolutely raved over this meal! The marinade was delicious - flavorful but not too heavy. I served the kebabs with couscous - something new for us and a big hit with the boys, especially. Speaking of the boys, this recipe was featured in the "Cooking with Emeril" section of Everday Food. The recipes are meant to be made with children and are always very kid-friendly - in preparation, presentation and taste. I had Earlybird help me "harvest" the rosemary from our garden, mix up the marinade, and wash the vegetables. He also "supervised" my chopping. ;) And everyone enjoyed smelling the herbs and spices as I blended it all together! 

Bill did the grilling (in the rain, no less!) and the kebabs cooked up very quickly. As he grilled, I made up a pot of Near East "garlic and olive oil" couscous. It really complemented the flavors and textures of the kebabs, nicely.

Happily, this recipe made a ton so we have lots of leftovers for lunches. I realize beef sirloin is not an inexpensive cut of meat, but at my market it goes on special every once in a while. I waited for just this week to try this recipe out. :)

A keeper, that's for sure! 

Have a great Tuesday, my friends!