Recipe courtesy of Safeway and Albertsons
Total time: 30 minutes
Ingredients:
– 2 cloves garlic
– 1/2 small bunch of Italian (flat-leaf) parsley
– 1/4 cup O Organics extra-virgin olive oil
– 1/8 cup red wine vinegar
– 2 teaspoons O Organics Dijon mustard
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 3/4 pound O Organics ribeye steak
– 1/2 pint O Organics grape tomatoes
– 1/4 pound O Organics white mushrooms
– sliced green pepper (optional)
– 1/2 medium red onion
– 6 skewers
Preparation Steps:
Peel and finely chop the garlic. Rinse and dry the parsley, then remove the leaves from the stems, discarding the stems and chopping the leaves finely.
In a large mixing bowl, combine the minced garlic, half of the chopped parsley (set aside the rest for garnish), olive oil, vinegar, Dijon mustard, salt, and pepper. Whisk together.
Cut the steak into cubes and add to the marinade, tossing to coat well.
Wash the tomatoes, mushrooms, and green pepper. Slice the mushrooms in half. Add the tomatoes, mushrooms, and green pepper to the marinade. Peel the onion and cut into chunks, then incorporate it into the marinade. Toss the meat and vegetables until everything is evenly coated.
Heat a grill pan, outdoor grill, or skillet to medium-high temperature.
Assemble the steak and vegetables onto the six skewers.
Cook the kebabs in batches until the steak is browned and the vegetables are tender, about 3-5 minutes on each side. Once cooked, transfer them to a plate and repeat with the remaining skewers.
To serve, arrange the kebabs on a plate and sprinkle with the leftover minced parsley.
