What you need,
For 2 people (4 kebabs)
1 large-ish strip steak, cut into 1½ inch pieces
8 medium white button mushrooms, stems trimmed
¼ cup extra virgin olive oil
¼ cup white wine vinegar
1 tbsp. worchestershire sauce
3-4 garlic cloves, peeled and crushed
½ tsp. season salt
½ tsp. fresh cracked black pepper
In a large zip top bag combine the olive oil, vinegar,
worchestershire sauce, garlic, season salt and pepper. Give the bag a shake to
combine.
Place the cut beef in the bag and massage it around well.
Let that marinate in the fridge for 1 to 2 hours.
Then, add the mushrooms and let that marinate again for
another hour.
Thread the beef and the mushrooms onto the kebab holders,
alternating the beef with the mushrooms; you will end up with about 3 pieces of
beef and 2 mushrooms on each, depending on how big your kebab sticks are.
Heat the grill to high heat and brush the grate with a
little oil.
Grill the kebabs for about 3-5 minutes per side depending on
how well done you like your meat.
Let the kebabs rest for about 8 minutes before serving.
I served my lovely little kebabs with some boiled new
potatoes with plenty of butter and dill, one of my all-time favourite summer
sides!
Jen of My Tiny Oven
