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Beef and Mushroom Kebabs

August 5, 2009

We got in late last night, so I needed something fast and easy for dinner, preferably something that didn’t heat up the kitchen.  Kebabs fit the bill.  This is a favorite of my husband’s, particularly when I don’t load it up with other stuff like onions, peppers, and zucchini (which is how I prefer my own kebabs).  I served these with leftover lima beans, and a side of cooked onion for myself.  It was a fast, fabulous weeknight meal in about fifteen minutes.  This one would work with Sonoma, South Beach, or Atkins even (though watch your sides).

Ingredients:

  • cremini mushrooms
  • your choice of steak–I just used beef stew meat
  • Emeril’s Essence seasoning

Directions:

  1. Liberally season the beef with Emeril’s Essence.
  2. Thread kebab skewers (preferably without stabbing yourself like I did) carefully, alternating with beef and mushrooms until full.
  3. Grill over medium heat (about 350) for 5 minutes a side.

Printable version.

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