Quick and Easy: Beef Kabobs

Boucher Farm Beef Kabobs

Food on a stick, what's not to like?  This time, I marinated the kabobs in Drew's Romano Caesar Dressing for several hours before grilling.

I sprinkled them with a bit of salt before they went on (grill set at high).  I didn't bother to soak the skewers.

I kept turning until all sides were seared, then removed them to a plate; covered with foil and a heavy towel to rest for 15 minutes.

They were a bigger hit with Dan than the hot-hot version I made last week.  More kabobs to come!