Beef Kabobs with Roasted Cauliflower
2 tbl beef bouillon granules (I used 1 cube and disolved it in 2 cups of boiling water and saved the rest)
2 red bell peppers, large chopped
1 green bell pepper, large chopped
1 large onion, large chopped
2 zuchinni, sliced (not pictured - I had to run to the store for this later)
2 tbl water
5 cloves garlic, minced
2 tsp chili powder (give or take depending on how much heat you want)
salt and pepper to taste
1 1/2 lbs beef, cut into 1/2 inch cubes
10 - 15 wooden skewers, soaked in water for 1 hour
1 bunch cauliflower florets
4 tsp grated parmesan cheese
2 tsp chopped fresh parsley
1/2 tsp garlic power
1/2 tsp pepper
salt to taste
Disolve bouillon in water (or use 2 tbl of beef broth). Stir in garlic, chili powder, salt and pepper. Toss the meat in the marinade, cover and marinate in the fridge at least 2 hours.
Chop veggies. I of course do this early in the day to spread out my work load.
Skewer beef cubes and veggies. I used 3 pieces of meat per skewer and 2 pieces of each veggie.
For the actual cooking part, you can use an outdoor grill, an indoor grill or grill pan or a cast iron skillet. I used the cast iron skillet. I covered the bottom of the skillet with oil and preheated it over medium heat. I cooked anywhere from 3 to 5 skewers at a time. Cook for about 5 - 7 minutes each side. Once the skewers were all done, I put them in the oven to keep warm at about 250*.
Preheat oven to 425*
In a bowl, combine cauliflower, cheese, parsley, garlic powder, salt and pepper. Toss to mix. Drizzle with oil and toss again. Transfer to a nonstick sheet or dish.
Bake 15 to 17 minutes, tossing once, or until lightly browned and crisp tender.
I served the kabobs and cauliflower alongside garlic butter rice. (I just used the packet). This was a hit with the hubby!
Happy Eating, Y'all!