Categories: Appetizers

Ingredients

• 4 oz. sirloin or rump steak
• 4 white mushrooms, cut into 1/2 inch cubes
• 1/2 small onion, cut into 1/2 inch cubes
• For the spicy tomato marinade:
• 1/4 cup tomato juice
• 1/4 cup beef stock
• 1 tbsp Worcestershire
• 1 tbsp lemon juice
• 2 tbsp dry sherry
• Few drops of Tabasco
• 2 tbsp vegetable oil
• 1 tbsp minced celery

Directions

1. Cut the steak into 1/2 inch cubes. Combine all the marinade ingredients in a large, nonmetallic bowl, whisk well and stir in the meat, mushrooms and onion. Cover with plastic wrap and let marinate in the fridge for 30 minutes.

2. Drain off the marinade and set aside. Place alternating pieces of steak and veggies on toothpicks, taking care not to pack them together too tightly.

3. Preheat a griddle pan or heavy-bottom skillet over high heat. Place the kabobs in the pan and cook, turning frequently, for 5 minutes, or until gently browned and cooked through.

4. Pile the kabobs high on platters and serve at once.

Email to a friend | Print this recipe | Back