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Shish kabobs in the oven recipe

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Shish kabobs in the oven recipe

Use wooden skewers drenched in water for half an hour before using.

1 lb cubes (1-inch) sirloin steak or lamb
16 squares eco-friendly bell pepper
12 fresh or canned mushroom caps
8 small whole onions, peeled, decline in half
12 cherry tomato plants
1/4 cup steak or barbecue sauce
4 cloves garlic clove, pureed
3 tablespoons of. soy sauce
1/4 cup essential olive oil
1-2 stems rosemary oil

Note: Medium onions (quartered) may be used rather of small whole onions.

Combine essential olive oil, soy sauce, pureed garlic clove and rosemary oil to create a marinade. Marinate meat for just two-3 hrs, then thread onto 4-6 wooden skewers. Thread meat and vegetables alternately on skewers, beginning and ending with steak cubes. Brush with sauce on every side.

Tips: For simpler threading, pierce foods first having a metal skewer then slide onto skewer. Grill over hot coals, brushing from time to time with sauce. Prepare until vegetables are tender and meat is completed, turning several occasions. Chuck the ball rosemary oil around the hot coals for additional flavor.

Can also be broiled within the oven.

Serve 2 shish-kabobs on the bed of steamed grain per person.

Double the amount recipe for 4 servings.

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