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vegetable oil
½ cup
black pepper
½ teaspoon
medium, whole mushrooms
½ pound
large red pepper stem removed, seeded, cut into 1-inch pieces
1
ground cumin
1 teaspoon
freshly squeezed lime juice
⅓ cup
2 packets (1 ounce each)
top sirloin steak cut into 1-inch pieces
2 pounds
small zucchini cut into 1-inch pieces
2
wooden skewers
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Soak the wooden skewers in warm water for 1 hour.
In a bowl, combine the oil, lime juice, seasoning mix, cumin and pepper, and stir until smooth.
Place the steak in a bowl, pour the marinade over the meat, cover and refrigerate for at least 1 hour.
Preheat the grill. Remove the meat from the marinade and discard and remaining marinade.
Thread the meat and vegetables on the skewers. Season with salt and pepper and grill the skewers for 5 minutes on both sides.
Remove to a platter and serve immediately.
*Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
