Makes 4 servingsFor kabobs:
1-lb lean boneless sirloin steak
About 10 bacon slices, cut in half
2 medium bell peppers, cut into 1.5-inch cubes
1 large onion, cut into 1.5-inch squares
1 pint fresh cherry tomatoes
1/2-lb fresh mushrooms
1 (8-oz) bottle Russian Salad Dressing (or consider this)
2 Tbsp lemon juice
1 Tbsp Worcestershire Sauce
1/8 Tbsp pepper
1/8 Tbsp garlic powder
DirectionsTrim fat from meat and cut into 1.5-inch cubes; place meat in a shallow container and set aside.
Combine marinade ingredients, whisking together. Pour over meat and cover the container; refrigerate for 8 hours.
When ready to cook and reserving the liquid, drain steak. Wrap bacon around meat, securing with a toothpick. Alternate meat and vegetables on the four skewers.
Grill kabobs over medium hot coals for fifteen (15) minutes or until desired degree of doneness is reached, turning and basting frequently with the reserved marinade.
Susan K. contributed this recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 52.
Page Last Updated 29 March 2015