Grilled Panzanella Beef Kabobs
Italian panzanella grilled on a kabob with steak, tomato, mozzarella, and rosemary bread.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1pound beef tri-tip steak, cut into bite-size pieces
- 1(14 ounce) can artichoke hearts, drained
- 1red bell pepper, cubed
- 1zucchini, sliced
- ½red onion, chopped
- 16small fresh mozzarella balls (bocconcini)
- 3thick slices rosemary peasant-style bread, cubed
- 8bamboo skewers, soaked in water for 30 minutes
- 1tablespoon balsamic vinegar
- 1tablespoon olive oil
- salt and ground black pepper to taste
- 1tablespoon fresh basil, cut into strips
Instructions
Step 1
Preheat a charcoal grill for medium heat and lightly oil the grate.Step 2
Thread beef, artichoke hearts, bell pepper, zucchini, onion, mozzarella, and bread onto skewers, placing cheese and bread close together towards the ends.Step 3
Mix vinegar, olive oil, salt, and pepper together in a bowl and drizzle over kabobs.Step 4
Grill kabobs, turning frequently, until vegetables are crisp-tender and beef is firm and hot in the center, about 10 minutes.Step 5
Sprinkle fresh basil on top of the kabobs.