Monday Menu: Kebabs for Summer Grilling

Marinated Beef Kebabs:

• 1 lb sirloin, cut into at least 12 chunks
• 2 tbsp soy
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 red onion, cut into 8 pieces
• 3 small zucchini, each cut into 4 pieces
• Additionally, add cherry tomatoes, mushrooms, or green peppers
• 1 tbsp oil

4 metal skewers

Add sirloin, soy, lime juice, and cumin to a sealed container and marinate overnight. If you’re not freezing, you can add onion & zucchini. Remove from marinade and add to skewers, alternating between onion, meat & zucchini. Brush vegetables with oil.

Grill for about 5 minutes, for rare, turning frequently.  Check internal temp with a good thermometer.  125 to 135 F for rare to medium rare

Serve with baked potatoes or steamed rice

Asian Cole Slaw:

• 12 green onions, sliced
• ½ head shredded cabbage
• 1 cup shredded carrot
• ¼ cup mayonnaise
• ¼ cup white wine vinegar
• 3 tbsp honey
• 1 tbsp toasted sesame oil
• salt & pepper to taste

serving bowl bow

In serving bowl combine vegetables. In small bowl, whisk together mayonnaise, vinegar, honey, oil, salt & pepper. Add to cabbage mixture and toss well. Let set for 30 minutes before serving.