This was a flavorful packed meal.  Having said that, with our relatively new experience with BBQ'ing (is that a word?) we did learn for this dish, to cook the kebabs on high heat for 5 minutes per side...not 8.  Nevertheless the flavors were there in a big way!
Both the vegetables and the beef really picked up the flavors of the marinade, then add the creamy lemon mustard sauce - mighty tasty.
For a few days now, we have been in a heat wave - not sure of the temperature, but honestly, I did not even want to steam those lovely Red French Fingerling Potatoes.  We don't have Air Conditioning in our neck of the woods...we are lucky to get a few days each year of intense heat.  The windows are open, the blinds are shut, and the fans are a whirling!  These past few days the majority of cooking in this house has been on the BBQ.
1 lb. or 20 pieces of round steak cut into 2 inch pieces
1 yellow zucchini - cut into 1/4 inch thick pieces
10 button crimini mushrooms
1 red pepper cut into 1 1/2 sized pieces
6 Tblsp. Balsamic Vinegar
3 Tblsp. Tamari Sauce
2 Tblsp. Extra Virgin Olive Oil
2 minced garlic cloves
1 Tblsp. Dried Greek Oregano
Fresh cracked pepper
Creamy Lemon Mustard Sauce:
5 Tblsp. Real Mayonnaise
1 tsp. Seed Style Mustard
1 Tblsp. finely minced Italian Flat Leaf Parsley
1 finely minced green onion
juice of 1/2 a small lemon
Prepare the marinade and divide in half.  Then add the beef cubes to a container, pour in half of the marinade stirring to coat well.  Then add the sliced zucchini and mushrooms to another container, pouring over the marinade mixing well to coat well.  Refrigerate 8 hours, stirring a few times during the day.
Meanwhile, make up the Creamy Lemon Mustard sauce - adding all the ingredients into a bowl, mix well and refrigerate.
We used metal and soaked bamboo skewers - there were six in total.  Add the meat and veggies any way you like.
Place on a lightly oiled BBQ over high heat, and cook lid off about 5 minutes per side.  Serve with the Creamy Lemon Mustard Sauce and steamed rice or potatoes.

Ina Gawne
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August 16, 2012