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Grilled Shish-Kabobs

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This recipe is perfect for the 4th of July.


Ingredients


1–1/2 pounds of lean beef, chicken breast, deer, or elk (cubed)


1 large bottle of fat free or regular Italian salad dressing


1–3 purple onions


1 large bowl cherry tomatoes


2–3 green, red, or yellow bell peppers


1–2 other vegetables of choice


1 teaspoon lemon & pepper seasoning.


1/2 teaspoon garlic powder


1/2 teaspoon onion powder


1 can pre-spray coating of choice.


Preparation


The night before, cube your meat of choice. Cut your vegetables into pieces where they will skewer easily. Add dry ingredients with the bottle of Italian dressing. Mix well in a large bowl, cover, and refrigerate overnight.


Cooking Instructions


Take bowl out of the refrigerator, mix vegetables and skewer onto wood or metal grilling skewers. Randomly pierce vegetables and meat to make a colorful arrangement. Let shish-kabobs sit on two to three paper towels to absorb the extra Italian dressing. If using charcoal, wait until your coals turn white, if using a gas grill cut the heat to low. Place shish-kabobs on the grill that has been pre-cleaned and pre-sprayed oil coating. Watch for flare-ups from the Italian dressing


Turn the shish-kabobs every four to five minutes until the meat is done to your liking, longer if you prefer your meat medium to well done. If you have vegetables left over, put them into foil wrap, seal and cook until the vegetables are done. Top this meal with a beverage, drink, and dessert of choice.

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