Caesar Beef Kabobs Recipes

Steps:

• In medium saucepan, heat 4 cups water to a boil over high heat. Add potatoes and cook 20 minutes or until fork-tender.
• Meanwhile heat coals or gas grill for direct heat.
• In large bowl, combine beef or chicken, potatoes, peppers, onion and pepper. Stir in dressing. Alternately thread meat and vegetables onto 4 metal skewers. Place on grill rack. Cover and grill kabobs 4 to 6 inches from medium heat, turning occasionally, 15 minutes for beef, 25 minutes for chicken, or until meat is no longer pink.

Steps:

• In large resealablefood-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning.
• Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer.
• Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently.
• Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

Steps:

• Microwave potatoes in micro-safe dish covered in plastic wrap with holes punched in it for 4 to 7 minutes, or until potatoes are just tender.
• Cut beef steak into 1 1/4 inch pieces.
• Combine beef, potatoes, onions, bell pepper in a large bowl.
• Drizzle with all but 2 tablespoons of the dressing.
• Toss to coat.
• Marinate if desired, but not needed.
• Thread ingredients on skewer, alternating meat and veggie.
• Grill over medium heat, turning occasionally for 10 to 12 minutes (med to med-rare) more if desired.
• Season with salt and pepper.
• Drizzle with remaining dressing before serving.