This was a flavorful packed meal. Having said that, with our relatively new experience with BBQ’ing (is that a word?) we did learn for this dish, to cook the kebabs on high heat for 5 minutes per side…not 8. Nevertheless the flavors were there in a big way!
Both the vegetables and the beef really picked up the flavors of the marinade, then add the creamy lemon mustard sauce – mighty tasty.
For a few days now, we have been in a heat wave – not sure of the temperature, but honestly, I did not even want to steam those lovely Red French Fingerling Potatoes. We don’t have Air Conditioning in our neck of the woods…we are lucky to get a few days each year of intense heat. The windows are open, the blinds are shut, and the fans are a whirling! These past few days the majority of cooking in this house has been on the BBQ.
1 lb. or 20 pieces of round steak cut into 2 inch pieces
1 yellow zucchini – cut into 1/4 inch thick pieces
10 button crimini mushrooms
1 red pepper cut into 1 1/2 sized pieces
Marinade:
6 Tblsp. Balsamic Vinegar
3 Tblsp. Tamari Sauce
2 Tblsp. Extra Virgin Olive Oil
2 minced garlic cloves
1 Tblsp. Dried Greek Oregano
Fresh cracked pepper
Creamy Lemon Mustard Sauce:
5 Tblsp. Real Mayonnaise
1 tsp. Seed Style Mustard
1 Tblsp. finely minced Italian Flat Leaf Parsley
1 finely minced green onion
juice of 1/2 a small lemon
Prepare the marinade and divide in half. Then add the beef cubes to a container, pour in half of the marinade stirring to coat well. Then add the sliced zucchini and mushrooms to another container, pouring over the marinade mixing well to coat well. Refrigerate 8 hours, stirring a few times during the day.
Meanwhile, make up the Creamy Lemon Mustard sauce – adding all the ingredients into a bowl, mix well and refrigerate.
We used metal and soaked bamboo skewers – there were six in total. Add the meat and veggies any way you like.
Place on a lightly oiled BBQ over high heat, and cook lid off about 5 minutes per side. Serve with the Creamy Lemon Mustard Sauce and steamed rice or potatoes.
