Beef Shish Kabobs with Peppers and Onions

Shish kabobs were a staple of my childhood, but haven’t really become a staple around here. I saw a recipe for a new marinade in the Penzey’s catalog this week, and it just sounded like a good grill recipe to try out. We were happy with it – a little sweet, but not too sweet. It was an easy and relatively low-calorie weeknight meal.

We served these with some leftover blanched cauliflower (I also threw that on the grill, seasoning it with curry powder) and a salad with spinach, radishes, cucumbers, homemade ranch dressing and corn nuts.

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2 pounds beef, cut into cubes

1 red pepper, cut into chunks

1 yellow pepper, cut into chunks

1 red onion, cut into chunks

1/2 cup honey (I probably used closer to 1/4 cup)

1/3 cup soy sauce

1/4 cup sherry

1 tsp powdered ginger

2 cloves garlic

salt and pepper

squeeze of lemon juice

3 tbsp olive oil

Whisk together ingredients honey through oil. Pour over meat and veggies and marinate overnight.

Preheat grill to medium-high. Thread meat and veggies onto skewers. Cook about four minutes per side, or until done.

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