| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beef and Veggies on a Stick

1 pound lean beef, cubed
1 (16-ounce) bottle Caesar salad dressing

16 whole mushrooms
1 green bell pepper, seeded and cut into chunks
1 red onion, peeled and cut into chunks
1 medium zucchini, cut into chunks

Cooked rice for accompaniment

1. Preheat grill to medium-high heat.
2. Reserve 1/2 cup of the Caesar dressing for use later.
3. Place beef in a resealable plastic bag and add remaining salad dressing. Seal and place in refrigerator for a minimum of 4 hour or overnight.
4. Remove beef from bag and discard dressing.
5. Thread beef, mushrooms, bell pepper, onion and zucchini onto skewers*.
6. Brush skewers with reserved dressing.
7. Place skewers on grill and cook about 4 minutes per side or until beef is cooked to your preference, brushing once or twice with the reserved dressing during the cooking period.
8. Remove from grill and let sit until skewers are cool enough to handle (if using metal skewers), about 5 minutes. Serve with rice, if desired.

Makes 4 servings.

* If using wooden skewers, soak them in water 15 minutes before using.

Cooking Tip: These are also great broiled for about 5 minutes per side.