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Spicy Beef and Mushroom Kabobs
Kabobs are always so much fun for outdoor grilling; they are easy to prepare and cook, and it's easy to customize individual kabobs with the veggies and herbs each diner likes most. For these delicious, spicy kabobs I use big chucks of meat and large button mushrooms, a great combination. Whichever way you go though, these spices and the tasty marinade will provide plenty of flavor. Figure about ¼-⅓ of a pound of beef per person.
If not precut, cut the beef into 1½" hunks and place in a large bowl. Toss the beef with the spice rub, massaging the rub in with your fingers. Put the spiced meat into a one gallon zip lock baggie and set aside.
Mix the marinade by combining the Worcestershire sauce, soy sauce, vinegar, oil and garlic in a small bowl. Pour the marinade into the baggie with the beef and press until as much air as possible is forced from the bag. Zip-lock it and place in the fridge to marinate for at least 2, and up to 4 hours.
When ready to cook prepare the grill for direct grilling; the fire should be medium-hot. Drain the beef and discard the marinade. Clean the mushrooms off with a dry paper towel and set aside. Thread a piece of meat onto a skewer and alternate with the mushrooms until the skewer is full. Lay the skewers onto the grill and cook for 2-3 minutes; a nice sear should develop. Turn and repeat on the other side. At this point test the beef for the level of doneness you prefer (nothing beats pulling off a piece of meat and doing a direct taste test
Because the precut "kabob" beef found in supermarket meat cases tends to be the lower-cost round, which is a tad on the tough side, I usually buy a good quality steak or roast (such as sirloin, or even rib-eye), and cut my own.
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