California Kabobs

Over the weekend, I decided I wanted to grill some kabobs, but I haven't made them in years. I remembered that Heidi at, Tried and True Cooking with Heidi, had posted a recipe in the last week, so I decided to try them, as they looked especially good! I already had an assortment of veggies, and some sirloin steak in the fridge, so I was set to go. I used zucchini, mushrooms, onion wedges, bell peppers, grape tomato, pineapple and even a little asparagus that I had left. I marinated the meat for about 3 hours and put it on wooden skewers alternately with the veggies and grilled them over a hot grill, maybe 5 minutes per side, some a little longer. They are delicious! The meat was tender and had a wonderful flavor, and of course grilled vegetables are always good. Try them, you'll like them!

CALIFORNIA KABOBS

1/3 cup lemon juice (I used lime juice; I was out of lemons)

2 tbs. oil

2 tsp. Worcestershire sauce

1 tsp. paprika

1/2 tsp. sugar

1/8 tsp hot sauce (I used 1/4)

3/4 pound steak, cut in cubes

Cut your steak in pieces and put into a large resealable bag. Mix together the rest of ingredients, add some salt and pepper and pour 1/4 cup of the marinade into the bag with the meat.Reserve the remaining marinade to brush over kabobs when assembled. Seal bag and place in fridge for at least 2 hours, longer if you have the time. When ready to grill place steak on skewers along with veggies of choice, brush with the reserved marinade, and grill over a hot fire until done. Enjoy! NOTE: Bamboo skewers need to soak in water 2 hours before using or they will burn!

I served the California Kabobs with baked beans, grilled pineapple and rolls. It was a great summer meal, very tasty and easy to put together. Thanks, Heidi!