Grilled Caesar Beef Appetizer Kabobs

 


Ingredients

  • 1
    pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
  • 1
    medium yellow or green bell pepper, cut into 1-inch pieces
  • 1
    cup 1-inch pieces pattypan or yellow summer squash
  • 1 1/2
    cups whole mushrooms
  • 1 1/2
    cups cherry tomatoes
  • 1/2
    cup Caesar dressing
  • 1/4
    teaspoon coarsely ground pepper
  • 30
    wooden skewers (6 to 8 inches)
  • Romaine leaves
  • Additional Caesar dressing, if desired
  • Chopped fresh chives, if desired

Steps

1 In large resealablefood-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning.

2 Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer.

3 Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently.

4 Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

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