Ingredients
Scale
- 20 oz beef steak (sirloin or ribeye recommended)
- 8 oz mushrooms (washed and air-dried)
- 1/4 cup olive oil
- 1/4 cup white apple vinegar
- 1 T Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt (or Vege-Sal)
- Fresh ground black pepper to taste
- 2 T fresh parsley (for garnish)
Instructions
- Trim the steak and cut into 1.5-inch cubes.
- Whisk together olive oil, white apple vinegar, Worcestershire sauce, garlic powder, salt, and black pepper to create the marinade.
- Place steak in a large Ziploc bag, add marinade, and refrigerate for at least one hour.
- While marinating, wash mushrooms and let air-dry in a colander.
- After one hour, add mushrooms to the bag and marinate for another hour.
- Preheat grill to high heat.
- Thread steak and mushrooms onto skewers.
- Grill kabobs for about 3-4 minutes per side until desired doneness is reached.
- Allow kabobs to rest for a couple of minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 kabobs (200g)
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg