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Caesar Beef Appetizer Kabobs




Source of Recipe


Betty Crocker Spring Celebrations






List of Ingredients



• 1 pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
  
• 1 medium yellow or green bell pepper, cut into 1-inch pieces
  
• 1 cup 1-inch pieces pattypan or yellow summer squash
  
• 1 1/2 cups whole mushrooms
  
• 1 1/2 cups cherry tomatoes
  
• 1/2 cup Caesar dressing
  
• 1/4 teaspoon coarsely ground pepper
  
• 30 wooden skewers (6 to 8 inches)
  
• Romaine leaves
  
• Additional Caesar dressing, if desired
  
• Chopped fresh chives, if desired
  






Instructions



1. Place beef, bell pepper, squash, mushrooms and tomatoes in large resealable plastic food-storage bag. Mix 1/2 cup dressing and the pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at leas 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hor to prevent burning.
   
2. Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 peices beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer.
   
3. Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef donesss, turning frequently.
   
4. Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.
   






Final Comments


30 kabobs.