Categories: Appetizers
Ingredients
- 4 oz. sirloin or rump steak
- 4 white mushrooms, cut into 1/2 inch cubes
- 1/2 small onion, cut into 1/2 inch cubes
- For the spicy tomato marinade:
- 1/4 cup tomato juice
- 1/4 cup beef stock
- 1 tbsp Worcestershire
- 1 tbsp lemon juice
- 2 tbsp dry sherry
- Few drops of Tabasco
- 2 tbsp vegetable oil
- 1 tbsp minced celery
Directions
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Cut the steak into 1/2 inch cubes. Combine all the marinade ingredients in a large, nonmetallic bowl, whisk well and stir in the meat, mushrooms and onion. Cover with plastic wrap and let marinate in the fridge for 30 minutes.
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Drain off the marinade and set aside. Place alternating pieces of steak and veggies on toothpicks, taking care not to pack them together too tightly.
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Preheat a griddle pan or heavy-bottom skillet over high heat. Place the kabobs in the pan and cook, turning frequently, for 5 minutes, or until gently browned and cooked through.
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Pile the kabobs high on platters and serve at once.