Beef Cabobes Recipe | Eat pleasant healthy

This is juicy, balsamic Beef A sweet-o-sewer sauce is marinated, with sweet pepper, onion, tomatoes and mushrooms are grilled up to the perfect food to fulfill the perfection.

Why would you like this grilled beef kabob

These Balasmic Grilled Cabobs, including fresh summer wet, will be your new lunch.

• Great for food preparation. Cut off the ingredients and marinate them in advance for lunch more quickly.
• Outside and inside the house. Burn the grill or stay inside the house and use the oven.
• Sweet and fun. Bell adds the pepper and honey sweets, while garlic and mustard adds satisfaction for each bite.
• Suitable for cookouts. These creepy kabobs with summer wet are great ways to change the menu into all your upcoming cookouts.

Recipe

Sweet-o-sewer Balmamic beef pairs are beautifully with crunchy pepper and juicy tomatoes. Scroll to the bottom of the post for the amount of the correct material For this beef.

For Balasmic marinade and beef

• Top Sirlin – Remove any excess fat.
• Balasmic vinegar – If you use the Balasmic reduction, reduce the amount of half.
• Olive oil – Feel free to use vegetable, maize or canola oil.
• Disney mustard – Mustard also works.
• Rosemary – Use dry or fresh.
• Garlic – I like fresh garlic and garlic paste.
• Honey – Raw honey and Agav nectar are the best.
• Salt and pepper – Cosher salt and fresh-cracked black pepper are the best.

For Cabobs

• Yellow pepper – Use your favorite color of bell pepper.
• Green pepper – Feel free to add the left baby pepper.
• Red onion – White onions also work.
• Cherry tomatoes – Regular tomatoes don't work for it because they are very meat.
• Baby Bella Mushroom – White buttons mushrooms are a good weed.

What is the best steak for Cabobs?

Top Sirlin is the best steak for kebabs because its strong bee's taste and marinade absorption skills. It is relatively handy, so it is fast and easy to cook.

Easy variety

Great way to change juicy pineapple, butterfly shrimp and tofu things.

• Add a Korean twist. 1/2 cup of beef solder, 1/4 cup of soy sauce, 2 tablespoons sesame oil, 1 1/2 tablespoon of chili pepper paste, 1 tablespoon finely chopped garlic, and 1/2 tablespoon of the marinade ingredients for finely sliced ​​ginger.
• Go sweet and fun. Add parts of pineapple or peach to the Cabobs for a sweet-and-severity twist.
• Make it vegetarian. Skip the meat and use some parts of the extra firm tofor instead. Avoid Silken or Scene Firm Tofu because they will be crushed in the grill once.
• Protein Daisted chicken, turkey and medium-sized shrimp are the simple variation of these beef.

How to make the beef baby kabobs

All tastes in the marinade and toasty chars when the grill of these beef is hit. Scroll to the bottom of the post for the full recipe card.

• Create marinade. Except for beef, mix all the sandy beef ingredients in a large container until smooth. Save 1/3 cups of mixture. Set it aside.
• Beef marinate. Stir the beef in the bowl until it is completely coated. Put it on the cover with a plastic wrap and keep it in the refrigerator for 30 minutes.
• Prepare Cabobs. The alternative beef and all the wet for the Kabobs on each sukuer try to fit in 3-4 pieces of meat. Set them aside.
• Heat the grill. Set the grill to a medium-high heat (about 375F) and spray the Great with cooking spray.
• Grill them. Cook the kabobs for 3-4 minutes per side, until well described. Remove from their heat.
• Serve. Enjoy them directly to the skewers with the side saved marinade, or add the steak and the wet to a bowl.

Tips for success

If it is too hot on the outside and you don't want to burn the grill, you can make these wet-bee-kabobs in the oven.

• This is a long marinet. Add marinade and beef to a large ziplock bag. Seal it and tremble well. Put it in the refrigerator overnight to soften the meat and help it absorb more taste.
• Even cut. Ask your butcher to cut meat to make sure the pieces are equally size. If something is bigger than the other, some sides will become raw and others will be well cooked.
• Their pan-fry. Heat a large pan or grire on medium high heat and grind it with cooking spray. Cook 2-3 kabob at a time until the meat is cooked.
• Keep them wet. If you are using a wooden skewer, keep them soaked in cold water overnight or to prevent them from burning in their grill at least 3 hours.

What to serve with the cowbobs of the beef

This tender beef is a simple luncheon with a side with a side Sealantro lime rice Or JasmineThe Me Corn on the camp, Bacon covers JalapiosAnd The herbal potatoes of garlic are broken Very great If you like salad please try me Cucumber Or SaladThe

Appropriate storage

Make sure that the Cabobs have been fully cooled before storing.

• Fridge: Put them in an airtight container for 4 days.
• Freezer: Spread them on a baking sheet and fix 1 hour. Transfer to a freezer bag and froze up to 3 months. The fridge overnight in the fridge.
• To re -heating it: Make them microwave until one minute or heating. You can heat them in a pan on medium heat for 2-3 minutes per side.

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