Steak Kabobs With Colorful Vegetables 

Steak Kabobs With Colorful Vegetables 

Kabobs are easy to make and extremely tasty. If you don’t want to use steak, you can use turkey, pargiot, or even chicken cutlets. 

Serves 6 

• 1 lb (½ kg) boneless rib steak, cubed
•  3 peppers (green, orange, red), cubed same size as meat
• 2 onions, cubed
• salt and pepper
• ketchup, mayonnaise, or dips (optional)

MARINADE 

• ¼ cup olive oil
• ¼ cup dry red wine
• 1 heaping Tbsp mustard
• 1 heaping Tbsp dry thyme

POTATOES 

• about 20 small potatoes
• ¼ cup olive oil
• coarse salt
• pepper
• 3 sprigs rosemary

Home preparation: Presoak wooden skewers. In a medium bowl or ziplock bag, combine all marinade ingredients. Add  steak cubes and marinate in refrigerator for 6 hours.

Thread meat and vegetables onto skewers, and place in a sealable container. Close container and wrap in plastic wrap. Refrigerate 6–12 hours.

Cook potatoes in their skins. Coat with olive oil, some coarse salt, pepper, and rosemary. Store in a sealed container.