How to Make Beef Heart Recipe Grilled

Grilled Panzanella Beef Kabobs

Thread the cubes onto skewers and season with salt.

Recipe Summary Grilled Panzanella Beef Kabobs

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

Ingredients | Beef Heart Recipe Grilled

1 pound beef tri-tip steak, cut into bite-size pieces

1 (14 ounce) can artichoke hearts, drained

1 red bell pepper, cubed

1 zucchini, sliced

½ red onion, chopped

16 small fresh mozzarella balls (bocconcini)

3 thick slices rosemary peasant-style bread, cubed

8 bamboo skewers, soaked in water for 30 minutes

1 tablespoon balsamic vinegar

1 tablespoon olive oil

salt and ground black pepper to taste

1 tablespoon fresh basil, cut into strips

Directions

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

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.

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.

Info | Beef Heart Recipe Grilled

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

TAG : Grilled Panzanella Beef Kabobs

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