Grilled Beef Kabobs
- 20-1 oz. cubes of beef (tenderloin, N.Y. strip, or top sirloin)
- Salt, pepper, garlic
- 10-1 inch squares of red, yellow, or green pepper
- 10 onion cubes
- 10 mushroom caps
- 10 cherry tomatoes
- 10 metal or wood skewers
- Olive oil
- Herbs and spices as desired
Season the meat cubes with salt, pepper, garlic. Grab a skewer and start to assemble the the kabobs, alternating the meat and vegetables. Put 2 pieces of meat on a skewer and 1 of each vegetable. Place on a baking tray and brush the olive oil on each skewer and then season with the desired herbs and spices.
Preheat grill to high. Once the grill is hot, place the kabobs on the grill and cook on each side for 3-6 minutes meat reaches desired temperature. Serve.
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.