This recipe puts a fun twist on the traditional Italian panzanella salad by incorporating marinated beef skewers. The beef is grilled to perfection and served alongside a colorful medley of fresh vegetables, all tossed in a tangy Italian dressing. The combination of tender, juicy beef and crispy grilled veggies makes for a satisfying and flavorful dish that is perfect for summertime cookouts or weeknight dinners. With simple ingredients and easy preparation, this recipe is a must-try for anyone who loves the flavors of Italy.
Ingredients
- 1 ½ pounds beef sirloin, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 2 cups cherry tomatoes
- 4 cups French bread, cut into cubes
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Directions
- In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper. Whisk until well combined.
- Add the beef cubes to the bowl and toss to coat them in the marinade. Allow the beef to marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Preheat the grill to medium-high heat. While the grill is heating, soak wooden skewers in water for about 30 minutes to prevent them from burning on the grill.
- Thread the marinated beef cubes onto the skewers, alternating with the chunks of bell pepper, red onion, cherry tomatoes, and bread cubes.
- Place the kabobs on the grill and cook for about 10-12 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender and lightly charred.
- Remove the beef kabobs from the grill and let them rest for a few minutes. Garnish with fresh basil leaves before serving.
- Serve the grilled panzanella beef kabobs hot and enjoy!
