Italian Beef Kabobs

Last night I made Beef Kabobs in Italian dressing. Italian dressing is the best marinade for kabobs! It's tangy and salty and breaks into the beef. (also works well on shrimp and chicken!) We always use Italian dressing and it doesn't really matter which brand. The zesty Italian gives a nice little jolt too. 

Cut all the pieces into about the same size, put in a large bowl, and pour on the Italian! I let it marinate for only a couple of hours this time but usually I let it go as long as I can so the veggies have a chance to soak it up.... especially the mushrooms! 

I used sweet onions, sirloin beef, green bells, mushrooms, and zucchini. Other variations we use is cherry tomatoes, other colors of bell peppers, and one of the best... pineapple! Something about grilled pineapple is just hard to resist. It is already sweet and sour but the heat caramelizes the outside and marinating it in Italian dressing really transforms the flavors to more full bodied and that irresistible combination of salty and sweet!

So when it's done... here it is all browned and Delicious!

YUM!! Serve with some buttered rice and no need to worry about other sides, you already have mixed veggies and meat! Keeping some extra Italian dressing reserved is another suggestion, then you can dip the pieces in it for more flavor.

In light of the Halloween and Dia de los Muertos holidays, I have decided to attack the Hollandaise sauce Julia Child style and put it with poached eggs, artichoke, and asparagus! Wish me luck :/...