Beverly's Favorite Beef Kebabs

Ordinary yellow mustard gives a distinctive flavor to the marinade for these beef kebabs. The heavenly smell that fills your kitchen while you make the marinade lets you know it's going to be good. Serve with assorted grilled vegetables (like cherry tomatoes, zucchini, mushrooms, bell pepper, and corn on the cob), and baked potatoes. Beverly is the food editor of the local paper- her father used to grill these. Recommended for father's day menu.

Steps

Make the marinade:.

Pour the oil into a 2-cup measure.

Add the soy sauce.

Squeeze the lemon juice through a small strainer into the measuring cup.

Add the worcestershire sauce , mustard and black pepper.

Whisk to blend well.

Peel and coarsely chop the garlic.

Stir it into the oil mixture.

Place the beef cubes in a 1-gallon freezer-weight , zipper-top plastic bag.

Whisk the marinade again to recombine.

Pour the marinade into the bag with the beef.

Seal the bag and gently shake to coat the meat with marinade.

Place the bag flat in the refrigerator to marinate 8 to 24 hours.

Turn the bag over once halfway through , or more often if possible.

Place about four cubes on each skewer , leaving a little space between the cubes for even cooking.

Place the kebabs on a plate or tray.

Discard the marinade.

Turn on a gas grill to medium-high.

Grill the kebabs , turning frequently , to desired doneness.

Cooking times will vary depending on the size of the meat cubes and the grill.

Ingredients

vegetable oil, reduced sodium soy sauce, lemons, worcestershire sauce, yellow mustard, ground black pepper, garlic cloves, beef sirloin, skewers