1/2 teaspoon salt
1/2 teaspoon dried thyme -- crumbled
1/4 teaspoon dried marjoram -- crumbled
1/8 teaspoon black pepper
1 bay leaf 2 cloves garlic -- minced
1 pound beef top round -- cut into 3/4 inch
-- cubes
8 small new potatoes -- unpeeled
1 large sweet red pepper -- cored, seeded,
-- quartered, then
-- each quarter
-- cut into thirds
1 medium zucchini -- cut into 12 equal
-- slices
Instructions:
Combine 1/4 tsp of the salt, the thyme, marjoram, black pepper, bay
leaf, and garlic in a large self-sealing plastic food storage bag.
Add the beef, seal, then massage lightly until the beef is well coated;
refrigerate for 2 hours. Meanwhile, cook the potatoes, uncovered,
in a large saucepan of boiling water for 10 minutes or until almost
tender. Drain, rinse under cold water, then drain well again. Place
in a large bowl, add the red pepper and zucchini, sprinkle with the
remaining 1/4 tsp salt and toss. Thread the beef on four 10 inch metal
skewers, alternating with the zucchini, potatoes, and red pepper.
Discard the bay leaf. On a grill set (6 inches) above white hot coals,
cook the kabobs for 10 minutes, turning after 5 minutes. Or, if you
prefer, arrange the kabobs on a foil lined grill pan and grill 6 inches
from the heat of a preheated grill for 8 minutes, turning once. SPICY
BEEF KABOBS VARIATION: Use the following mixture for the marinade:
1/4 tsp salt, 3/4 tsp crumbled dried oregano, 1/2 tsp Worcestershire
sauce, 1/4 tsp each ground ginger and allspice, 2 tbsp finely chopped
scallion, 1/8 tsp black pepper, and 2 minced cloves garlic. Substitute
2 medium sized peeled sweet potatoes or yams, quartered, for the new
potatoes, and boil for 4 minutes only. Proceed as directed.
