Main Dish Recipes

Buttermilk Marinated Beef Kabobs
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  • 2 tbsp. firmly packed brown sugar
    2 tbsp. lemon juice
    1 tbsp. Worcestershire sauce
    1/2 tsp. salt
    11/2 cups Swiss Valley Farms buttermilk
    1 lb. round steak about 1" thick
    • 12 one-inch long pieces of carrot 12 new potatoes
    • peeled 12 one-inch green pepper squares

      For marinade, combine all ingredients, except meat. Cut meat into 1/2 inch wide strips. Place meat in marinade; cover and refrigerate 24 hours. Drain meat, reserving marinade. For kabobs, parboil carrots in boiling water to cover 8-10 minutes; rinse in cold water and drain. Parboil potatoes in boiling water to cover 5-7 minutes; rinse in cold water and drain. To assemble kabobs, use 14 inch long skewers. Loop pieces of meat on skewers, alternating vegetables between meat loops. Brush kabobs with marinade. Broil 4-6 inches from heat source 12-15 minutes, turning and brushing with marinade halfway through cooking time. Serve immediately.
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