~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Wednesday, January 28, 2009

Beef Kabobs

Beef Kabobs... Sometimes, during the winter months, I like to bring a bit of summer to our meals. Making kabobs always makes me think of summer .... I vary the cuts of meat according to what I have on hand. For beef, I like to use tri-tip, new-york , and rib-eye. They are a more tender and flavorful cut of meat.

I oftentimes use chicken breast, fish(salmon, halibut or another firm fish) as well. Of course, ideally it would be good to use lamb for this... But for this post, I used a piece of tri-tip steak. Hope you enjoy...

You will need:

1 lb of beef(or so)
salt and pepper to taste
3-4 garlic cloves, minced
a drizzle or two of olive oil
any other seasoning you may like( e.g. onion powder, paprika, thyme, mint, rosemary...)

1. Cut up beef into chunks( 1 -2 inch). Place beef in a bowl.
2. Add garlic and seasoning. Mix to coat all pieces.
3. Drizzle some oil to just coat the beef pieces. Marinate for an hour in the fridge or overnight.
1-2 large bell peppers ( I like to use a variety of colors)
1/2 large onion( I prefer walla walla)
salt and pepper to taste
1 tsp rosemary, dried


1. Take out beef pieces from the fridge.
2. Cut up vegetables in chunk size...about the same size as the meat pieces. I like to flavor the vegetables a bit so I season them with salt and pepper and some rosemary. I then drizzle some olive oil.
3. Skewer beef pieces alternately with the vegetables.
4. Preheat the grill to high. Lower heat to med-low and grill kabobs for 2-3 minutes on each side and turning them every so often until done.
5. Serve with rice, Greek salad and tzatziki sauce.


Helen said...

Ellie, I was wondering if your could help me with something. I was watching Food Network on my cable network and I was watching Paula Deen, she had a woman on her show that made Cinnamon Buns to Die For. She had a starter that she used, she said she had it for years, that she had since a child. It was given to her b her parents and she still has this living starter. My question is how wold I go about making a starter like that. I was wondering if you or any of your bloggers on your site would know. I am new to your blog and I am so sorry I did not find it sooner. Thank You so much. Helen of New Jersey.

Ellie said...

Helen, I recently made a sourdough starter...and loved the results....you can find my post in the recipe index or here is the link:


~~~OR you can check out these sites as well :


~~~AND another site:


~~~OR if you prefer you can buy a batch from King Arthur Flour... from this link:


Hopefully that helps....it is a start:).