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    Italian Beef Kabobs

    Source of Recipe

    Betty Crocker

    Recipe Introduction

    Balsamic vinegar and fresh oregano take beef kabobs to new flavor heights!

    Recipe Link:

    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 leaves or 1 teaspoon dried oregano leaves
    2 tablespoons olive or vegetable oil
    1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
    1 teaspoon sugar

    1. Remove fat from beef. Cut beef into 1-inch pieces.
    2. Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
    3. Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
    4. Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.




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