Kebab Recipe Perfect for the Summer Grilling

Featuring recipes focused on fresh, local ingredients, The Vermont Farm to Table Cookbook invites readers to savor the bounty of the Green Mountain State. Chef Nora Rice and photographer Jenna Rice, sisters and Vermont natives, combine their years of homegrown knowledge to create a feast for both the eyes and the palate.

Food and wine writer Meg Maker at Terroir Review calls the book “a joyous celebration of Vermont’s culinary landscape.”

High Summer Steak Kebabs

Servings: 4

Ingredients

4 cloves garlic
1 bunch parsley
4–5 sprigs summer savory
1-1/2 teaspoons salt
1 tablespoon apple cider vinegar
1/3 cup olive oil
1 pound sirloin steak
2 bell peppers
1 medium zucchini
1 medium summer squash
12–16 shiitake mushrooms
1 medium red onion

Directions

1. To make the marinade, combine the garlic, parsley, summer savory, salt, apple cider vinegar, and olive oil in a food processor and blend until smooth.

2. Cut the steak into 1-inch cubes and marinate in the refrigerator for at least 2 hours or overnight. It works best to put everything in a large resealable plastic bag.

3. Once the steak has finished marinating, prepare the kebabs.

4. Cut the bell peppers, zucchini, summer squash, mushrooms, and red onion into roughly 1-inch pieces.

5. Skewer a mixture of all the vegetables and steak on each skewer.

6. Grill, over medium high heat, turning the kebabs every few minutes, until the edges are browned, and the steak reaches an internal temperature of 145°F.

For more information on the book and the authors, check out vermontfarmtotable.net.