Beef Kabobs

Last night, I chose to make Kabobs.  I had harvested around 15 cherry tomatoes out of my wonderful little garden.  I had never grown cherry tomatoes before, and was surprised at the quantity of fruit.  I originally planted the cherry tomatoes because I like to have them in my salad.  I was thrilled when I actually had enough to make something out of them. 

Making the kabobs, I used the following marinade and round steak.  I buy my own beef from a local farmer in the spring.  This cuts down on price of the meat.  I used for the first time meat tenderizer on the beef also.  This made a big difference with the tenderness of round steak.  In making the kabobs, I used mushrooms, green pepper, onion, and cherry tomato.  This was a great meal for temps above 90 degrees.  Light and filling. 

Beef Kabobs


1 cup vegetable oil

3/4 cup soy sauce

1/2 cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup prepared mustard

1 1/2 teaspoons coarsely cracked black pepper

2 cloves garlic, minced

1 teaspoon meat tenderizer (optional)


1.In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

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