Italian Beef Kabobs
|Beef bone-in sirloin/Round steak||3⁄4 Pound (1 inch thick)|
|Beef bone in sirloin/Round steak||3⁄4 Pound (1 inch thick)|
|Garlic||2 Clove (10 gm), finely chopped|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped oregano leaves/1 teaspoon dried oregano leaves||1 Tablespoon (fresh)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Chopped marjoram leaves/1/2 teaspoon dried marjoram leaves||1 1⁄2 Teaspoon (fresh)|
1. Remove fat from beef. Cut beef into 1-inch pieces.
2. Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
3. Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
4. Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.