Kabob (Persian) or Kebab is a wide variety of skewered meals originating in the Middle East and later on adopted worldwide. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe. (Wikipedia)
- 1 pound top round steak
- 1 broccoli or cauliflower
- 1 large onion cut into wedges
- 1 large green pepper — seeded and cut into 1 inch pieces
- 12 cherry tomatoes
- 12 bacon slices
- 12 fresh mushrooms
- Barbeque sauce
How to Prepare:
- Pound meat tenderizer into steak. Cut steak into 1-1/2 inch pieces.
- Thread carrot, onion, steak, green pepper, tomato and mushroom wrapped with bacon slice alternately on 6 (15 in.) skewers.
- Make sure carrot slice is the last item on each end to hold kabob together during grilling.
- Place on grill over medium hot coals. Grill, covered, 6 minutes on each side or to desired doneness.
- Baste frequently with Barbeque sauce.