Here’s what I’m going to do. I’m making the three different kabobs together. These are the ingredients they will all have in common:
2 Lbs. Beef – top round – Fat Trimmed
1 – Green pepper
1 – Red Onion
1 – 16 oz. fresh mushrooms
The ingredient that will change:
Fat Free Italian dressing
On the kabobs with the regular Italian dressing, I’m going to use 4 Tablespoons to marinate and another 2 Tablespoons to cover the finished skewers.
I decided to go all the way and try the non-fat dressing, I’m going to use that in the amounts that I usually use (so a lot). For the kabobs with no dressing I don’t use anything, not even salt.
First I trimmed the fat off of all the meat. Then I cut the meat up into cubes. Remember, I’m not a chef with super knife skills, so yes my cubes of things will be unevenly cut. I then marinate a third of the meat in a ton of fat free dressing. Another third of meat I marinate with 4 tablespoons of the regular dressing. The last third I just put in a baggie with nothing. I put these in the refrigerator.
I cut up my onion and green pepper. Again, not a chef, so cutting up stuff takes me a while. I wash my mushrooms and get out some skewers. I color the ends of 2 sets of skewers so that I can tell which dressing they are.
Now I pull the meat out and assemble the kabobs on their color coded skewers. I coat the fat free dressing kabobs with more dressing. I drizzle a couple tablespoons of the regular dressing onto those kabobs.
I throw all the kabobs on the grill, and cook on low for about 25 minutes. I haven’t told Dave about the differences in kabobs, we’ll see if and what he notices.