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Beef Kabobs

Simple and easy to make, these kabobs have great flavor and are perfect for any summer BBQ or get together.

About 2½lbs Beef cut into 1½" cubes (boneless beef short ribs make a tender choice)       
1 Sweet onion (optional: red onion)
Red bell peppers
1 Pkg Whole brown Mushrooms
2 Yellow Bell Peppers
4 Jalapeno peppers, large
8-10 10" Bamboo skewers

Marinade
1½C Soy sauce (low sodium)
¾C Vegetable oil
1/3 C Apple cider vinegar
¾C Agave syrup
1½ TBSP Ground ginger
3 TBSP Arizona Original Rub (Arizona Rattlesnake Rub for spicy kabobs)

Soak bamboo skewers in water. Make marinade and divide in two. Wash peppers and remove seeds. Cut onions and peppers into 1½" pieces. Wash and trim mushrooms. Place all veggies in large plastic baggy with half of marinade. Cut beef into cubes and place in another baggy with other half of marinade. Refrigerate beef and vegetables and allow to marinade for 2 to 4 hours. Remove from refrigerator and assemble on skewers, alternating meat (about 3 pieces of beef per skewer) with peppers and onions . Cap each skewer with a whole mushroom. Grill on medium-hot grill for about 12 to 15 minutes (turning once) until meat is medium and veggies are charred on edges. Remove from grill and serve.

Serves 4-6

 

*Cook times are approximate.