Grilled Tex-Mex Beef Kebabs

Grilled Tex-Mex Beef Kebabs

Kebabs are great for grilling get-togethers because you can do most of the preparation beforehand. They cook quickly and look so beautiful when they come off the grill.

Tex-Mex kebabs are marinated and brushed in sauce made of beer, cilantro and a bit of cumin and peppers to give the meat and vegetables a fresh and spicy taste.

Serves 4; about 8-10 kebabs. For more detail, read Grilling Kebabs - Basic How-To.

• Beef - 3 lbs., cut into 1″ chunks and trimmed of excess fat.
• Bell Peppers - 1-2 large, or several small, any color (I recommend red or orange for thicker texture and better color)
• Onion - 1 medium, quartered
• Zucchini - 2 medium, sliuced 1/2″ thick
• Any other vegetable such as cherry tomatoes or slice corn on the cob (pre-cooked)
• Tex-Mex Marinade - make your own or bottled - about 3 cups.

1. Marinate chicken and vegetables in just enough Tex-Mex sauce to cover and blend (about 2 1/2 cups). Set aside remaining sauce (at least 1/2 cup) for brushing.
2. Refrigerate for 2 hours or more (overnight is good, but not more than 24 hrs.).
3. Skewer the food (you can do this while the coals are starting), alternating pieces evenly. Throw away left-over marinade.
4. Grill on medium to high heat; about 3-4 minutes for the first side, and 1-3 minutes for remaing 4 sides.
5. Brush the kebabs lightly a few times with saved brushing sauce while grilling.
6. Kebabs are done when the beef is firm and brown. Make sure you check the top and bottom pieces, and move around as needed to cook all pieces thoroughly.
7. Remove from the grill and let cool for a minute or two before removing from the skewers.
8. Serve! Goes great with Spanish rice or coleslaw.

Tags: BBQ, beef, Grilling, kebabs, Mexican, Summer, tex-mex, vegetables