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Classic Marinated Steak Kebabs (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 07/30/2013 - Few things answer the siren call of the BBQ grill better than steak. The grill loves steak. Steak loves the grill.
Whenever and wherever steak and BBQ sing their sizzling love song, good things are about to happen. Hungry eaters are about to smile. Appetites are about to be vanquished with love and good food.
This simple recipe will help you write your own little verse of that special love song. It is easy to make, and delivers juicy, delicious kebabs that will have your diners laying on the praise and asking for more.
1 pound of cubed beef tri-tip
3 tablespoons olive oil
1½ tablespoon soy sauce
1½ tablespoon Worcestershire sauce
3-4 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon fresh thyme, chopped
1 medium onion, cut into medium-sized chunks
8-10 brown mushrooms, cleaned, de-stemed and cut into wedges
10-12 small potatoes, boiled
salt and pepper to taste
Rinse and boil potatoes until tender, but not mushy.
Cut 1 pound of beef tri-tip into cubes.
Mix 3 tablespoons olive oil with soy sauce, Worcestershire sauce, minced garlic, chopped parsley, thyme, salt and pepper.
Skewer pieces of onion, mushroom and boiled potato between chunks of meat. Top with salt and pepper. Grill and serve.
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