Recipe: Croix Valley Steakhouse Kabobs
Croix Valley Steakhouse Kabobs recipe from TimbeRidge Roadhouse, Hertel, WI
There is no need for all-day marinades when grilling with Croix Valley. We've been serving grilled beef kabobs using Croix Valley Original Steak Sauce for over a decade in Northern Wisconsin's finest steakhouse and want to show you how easy it can be to make mouth-watering kabobs at home. Our recipe uses beef, but you can use chicken, shrimp, lamb or any of your favorite meats. Also perfect for an all-veggie kabob as well. Fire up the grill and get ready to feast!
- 2 pounds beef, cubed into 1.5" chunks (we recommend a nice cut of filet or lean sirloin)
- 1 Large Bell Pepper, cut into 1 1/4" pieces
- 1 8oz package whole mushrooms, cut in half
- 1 Large Sweet Onion, cut into 1 1/4" pieces and seperated
- Cherry tomatoes
Prepare grill to medium-high heat. On bamboo or metal skewers, alternately arrange
meat and vegetables and top skewer with tomato. Grill over medium-high heat for
approximately 10 minutes or until desired doneness of meat, turning frequently. Brush
kabobs liberally with your favorite Croix Valley Sauces while gilling and serve on
a bed of calico wild rice. Serves 6.
*Experiment with your favorite vegetables! Squash, zuchinni, pineapple and much more are fantatsic on the grill. Try using red, yellow or orange bell peppers as well and give your dinner guests an eye-catching dinner full of color and flavor!