Rating: 4.5 stars 4.6
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Italian panzanella grilled on a kabob with steak, tomato, mozzarella, and rosemary bread.

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
8
Yield:
8 kabobs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a charcoal grill for medium heat and lightly oil the grate.

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  • Thread beef, artichoke hearts, bell pepper, zucchini, onion, mozzarella, and bread onto skewers, placing cheese and bread close together towards the ends.

  • Mix vinegar, olive oil, salt, and pepper together in a bowl and drizzle over kabobs.

  • Grill kabobs, turning frequently, until vegetables are crisp-tender and beef is firm and hot in the center, about 10 minutes.

  • Sprinkle fresh basil on top of the kabobs.

Cook's Note:

Placing cheese and bread next to each other on the ends of the kabobs ensures less heat from the grill and that cheese will melt onto the bread.

Nutrition Facts

358 calories; protein 28g; carbohydrates 13.6g; fat 20.6g; cholesterol 90.4mg; sodium 397.7mg. Full Nutrition
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