Skillet Kabobs

8 wooden skewers
2 lbs. rump roast, cut into 2-inch cubes
1 8 ounce reduced calorie Italian dressing
8 pearl onions, peeled
8 cherry tomatoes
1 small zucchini squash, cut in 1-inch cubes
8 whole mushrooms
1 green pepper cut in 1-inch pieces

Trim blunt end of skewers to width of skillet. Marinate beef cubes in Italian dressing, 30 minutes to 1 hour. While beef is marinating prepare rice or baked potatoes as a side dish. Skewer beef cubes and vegetables. Preheat skillet over medium heat. Sprinkle a few drops of water on the skillet. If the water droplets evaporate the pan is not hot enough, when water droplets dance, the skillet has reached the proper cooking temperature for grilling on top of the range. Place kabobs carefully on hot skillet. They will immediately stick to the skillet until seared sufficiently (about 4-5 minutes per side. When kabobs loosen easily, turn and repeat the process until all four sides are cooked. Baste with remaining marinade, if desired. Sprinkle with fresh ground pepper. Serve immediately over rice or with baked potato.


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