Easy Beef Kebabs

This may seem like cheating, but for a quick dinner, several local meat markets offer a great selection of marinated meats. For this meal I picked up a pound of marinated beef kebabs from The Meat Market in Clovis.

Ingredients

• 1 pound pre-marinated meat (see note in the description - if you're really hungry, pick up an extra 1/2 pound)
• 1 package/carton cherry tomatoes
• 1 bell pepper, cut into about 1 - 1 1/2" pieces
• 1 white onion, cutinto about 1 - 1 1/2" pieces

Instructions

Every guy with a grill that I know claims that he's master of the flame - if that's you, feel free to cook these however you see fit. For everyone else, I like to pre-heat my grill to med-high or high, and then open the lid and turn down the burners a few minutes before I'm ready to start cooking. This allows for a colorful sear, without overcooking the meat.

When grilling kebabs, it's best to soak wooden skewers in water for at least an hour; it won't ruin anything if you don't, but they do have a tendency to catch fire on the exposed ends. Because meat takes longer to cook, I skewer the vegetables separately, alternating between the peppers, onion and tomatoes for visual appeal.

Skewer meat and place on grill; cover, and cook until the side facing the flame is well-seared and easily removed (about 5 minutes). Flip meat and continue cooking, covered, until it's the desired temperature (chicken should be well-done, but I tend to cook beef to medium). The vegetables will only need to cook for about 5 minutes, and I like mine with a little char.

Remove meat skewers from the grill and allow to rest - this will give you a few additional minutes to cook the veggies. What you serve it with is up to you!