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Herb-Tomato Beef Kabobs Recipe | |
Beef | |
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Ingredients:
1 6-oz. can(2/3 cup) tomato juice1/2 of a 0.7-oz. envelope Italian dry salad dressing mix (2 1/2 tsps.) 1 teaspoon cornstarch 4 fresh ready-to-cook beef kabobs
Directions:
In small saucepan combine juice, dressing mix, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.Preheat broiler unit. Place kabobs on the unheated rack of a broiler pan. Broil 4-5 inches from heat to desired doneness(8 minutes for medium-rare to 12 minutes for well-done), turning and brushing with tomato mixture often. Or, grill kabobs, uncovered, directly over hot coals to desired doneness(8 minutes for medium-rare; 12 minutes for well-done);turn and brush with tomato mixture often. Serve with herb-buttered toasted French bread, if desired. Makes 4 servings.
Tips: Choose kabobs of even-size meat pieces. 1-1/2 inch cubes are the best--Meat and vegetables get done simultaneously. Trim uneven kabobs. (Stew or stir-fry trimmings.)
Kabobs cook more evenly if there's ""breathing space"" between pieces. Space out jam-packed items on the skewers.
Cherry tomatoes cook fast! Put them on the skewer the last 2 minutes of cooking.
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