Garlic, herbs and honey give flavor to beef kabobs.
1/4 cup Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons snipped fresh rosemary
2 teaspoons smoked paprika
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper
2 pounds beef sirloin
In small bowl, whisk together all ingredients except beef sirloin. Cover and let stand at room temperature for at least 1 hour to blend flavors.
Trim beef, if needed, and cut into 1 1/2-inch pieces. Place in large bowl and spoon half the mustard mixture over the top. Toss gently to coat. Pour all contents into a plastic zipper-seal bag and marinate in refrigerator for at least 1 hour.
Thread meat on 10-inch skewers, leaving 1/4 inch between pieces.
Heat grill to hot, then reduce heat to medium. Place meat skewers on grill rack over heat. Cover and grill for 8 to 10 minutes, or until meat reaches desired doneness, turning once and brushing with remaining mustard mixture halfway through grilling.
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