You would be surprised how many ways you can use bottled Italian salad dressing — it is a great Southern shortcut. Here it creates an instant marinade that makes meat and veggie skewers moist, tender, and full of flavor.
2 pounds boneless sirloin steak, cut into 32 equal-size cubes
2 green bell peppers, cored, seeded, and each cut into 8 pieces
2 medium red onions, each cut into 8 pieces
16 white button mushrooms
1 cup bottled Italian salad dressing
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
Build your kabobs this way: beef, pepper, onion, beef, mushroom, beef, pepper, onion, beef, mushroom. Place kabobs in a shallow dish. Pour Italian dressing over the kabobs and let marinate for 30 minutes at room temperature or up to overnight in the refrigerator, turning kabobs occasionally.
Prepare the grill for medium-high direct heat. Grill about 10 minutes or until the meat is brown and just cooked through, turning occasionally.
Servings: 8 Kabobs
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