Beef Kabobs

 

Balsamic vinegar and fragrant oregano elevate beef kabobs to new heights of deliciousness!

 

Ingredients

1 beef bone-in sirloin or round steak, 3/4 pound, 1 inch thick

2 garlic cloves, finely chopped

1/4 cup balsamic vinegar

1/4 cup water

1 tablespoon chopped fresh oregano

2 tablespoons olive or vegetable oil

1 1/2 teaspoons chopped fresh marjoram leaves

1 teaspoon sugar

 

Take the fat from the meat. Cut the meat into 1-inch cubes. Inside a medium glass or plastic dish, combine the rest of the ingredients. Mix in the beef until it is evenly covered. Refrigerate for at least 1 hour, but no more than 12 hours, turning periodically.

Preheat the oven to broil. Take the steak from the marinade and set aside. Skewer the steak onto four 10-inch metal skewers, leaving a 1/2-inch gap between every piece. Smear marinade over kabobs.

Arrange the kabobs on the rack of a broiler pan. Broil kabobs for 6 to 8 minutes at 3 inches from the fire for medium-rare to medium doneness, rotating and coating with marinade after 3 minutes. All leftover marinade should be discarded.