Ingredients
1
pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
1
medium yellow or green bell pepper, cut into 1-inch pieces
1
cup 1-inch pieces pattypan or yellow summer squash
1 1/2
cups whole mushrooms
1 1/2
cups cherry tomatoes
1/2
cup Caesar dressing
1/4
teaspoon coarsely ground pepper
30
wooden skewers (6 to 8 inches)
Romaine leaves
Additional Caesar dressing, if desired
Chopped fresh chives, if desired
Preparation
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.
