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Plank Roasted Kebabs
INGREDIENTS:
(2) Cloves garlic, minced or passed through a garlic press
(2) Tablespoons soy sauce
(2) Tablespoons Worcestershire sauce
(2) Tablespoons red wine
(2) Tablespoons olive oil
(2) Tablespoons fresh lemon juice
2-1/2 Pounds of sirloin tip roast of beef, cut to 2-inch cubes
(12) Small pearl onions, peeled and trimmed
(12) Mushrooms
(10) Cherry tomatoes, stems removed
(1) Each yellow and green bell peppers, cut into large chunks
(1) Large zucchini, cut into large chunks
Freshly ground pepper to taste
STEPS:
Follow grill planking instructions.
In a large mixing bowl, combine the garlic, soy sauce, Worcestershire
sauce, red wine, olive oil and lemon juice. Blend well.
Add and toss all the remaining ingredients. Cover and refrigerate
for 6 hours or overnight, stirring once or twice.
Assemble the kebabs by alternating meats and vegetables
along skewers. Place the kebabs onto the preheated plank.
Grill for 20 to 25 minutes turning once halfway through
cooking. The vegetables should be lightly browned around
the edges.
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