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Beef Shish Kebabs for Freezer Cooking
Reviews:
May 10, 2012

Mmmm, these were SO GOOD! I loved how the beef was juicy, but not oily or herby like other kabob recipes. Instead of freezing them, I just put the vegetables and meat in 2 separate small ziplock bags and refridgerated them 4-5 hours before cooking. The only changes I made was for the meat I had 2 NY Strip steaks. I trimmed the fat and cut them into 1" cubes. Out of everything I got 8 kabobs and at most about 3 servings. I did 1/2 red and 1/2 green bell pepper for the peppers, as it was what I had, and I also subbed white wine vinegar for the cider vinegar for the same reason. I definitely plan to make this again, but next time I will double it!

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