Grilled Panzanella Beef Kabobs
Place dish in refrigerator and marinate 30 minutes or more.
Recipe Summary Grilled Panzanella Beef Kabobs
Italian panzanella grilled on a kabob with steak, tomato, mozzarella, and rosemary bread.Ingredients | Grilled Hawaiian Chicken Kabobs1 pound beef tri-tip steak, cut into bite-size pieces1 (14 ounce) can artichoke hearts, drained1 red bell pepper, cubed1 zucchini, sliced½ red onion, chopped16 small fresh mozzarella balls (bocconcini)3 thick slices rosemary peasant-style bread, cubed8 bamboo skewers, soaked in water for 30 minutes1 tablespoon balsamic vinegar1 tablespoon olive oilsalt and ground black pepper to taste1 tablespoon fresh basil, cut into stripsDirectionsPreheat a charcoal grill for medium heat and lightly oil the grate.Thread beef, artichoke hearts, bell pepper, zucchini, onion, mozzarella, and bread onto skewers, placing cheese and bread close together towards the ends.Mix vinegar, olive oil, salt, and pepper together in a bowl and drizzle over kabobs.Grill kabobs, turning frequently, until vegetables are crisp-tender and beef is firm and hot in the center, about 10 minutes.Sprinkle fresh basil on top of the kabobs.Placing cheese and bread next to each other on the ends of the kabobs ensures less heat from the grill and that cheese will melt onto the bread.Info | Grilled Hawaiian Chicken Kabobsprep: 30 mins cook: 10 mins total: 40 mins Servings: 8 Yield: 8 kabobs
TAG : Grilled Panzanella Beef KabobsEveryday Cooking,
