Beef and Veggie Kabobs with Spicy Peanut Vinaigrette and Lime Aioli Dipping Sauces

Kabobs can be one of the easiest and most colorful ways to provide a great meal especially during the summer. I made these along with the recipes for the Skinny Spaghetti Summer Salad and the Balsamic Blue Cheese Avocado Salad.

“One must maintain a little bittle of summer, even in the middle of winter.”

Beef and Veggie Kabobs with Spicy Peanut Vinaigrette and Lime Aioli Dipping Sauces


Ingredients:

Kabobs:
Cubed pieces of Top Sirloin
Whole Mushrooms
Red, Yellow, Orange, and Green Mushrooms Chopped into Squares
Large Sliced Red Onions
Grape or Cherry Tomatoes
Large Wooden Skewers
Worcestershire Sauce
Teriyaki Sauce
Sea Salt

Spicy Peanut Vinaigrette Dipping Sauce:
1/2 cup of Trader Joe's Asian Style Spicy Peanut Vinaigrette
1 tbsp of Worcestershire Sauce
1 tbsp of Extra Virgin Olive Oil

Lime Aioli Dipping Sauce
Juice Squeezed of One Lime
1 Cup of Mayonnaise
1 tbsp of Minced Garlic
1 tsp of vinegar (balsamic or red wine)
2 tbsp of Freshly Grated Lemon Pepper
Sprinkle of Sea Salt
1 tsp of Onion Powder

On large wooden Skewers Combine the following order:
Tomato
Onion
Beef
Bell Pepper 
Onion
Mushroom
Beef
Onion
Bell Pepper
Tomato

When all skewers are put together put in a dish to marinate.
Drizzle Skewers with Teriyaki and Worcestershire Sauces and sprinkle a very light amount of sea salt.
Let Marinate for at least a 1/2 hour before grilling.
Place on grill, not touching about an inch at least apart. Cook for 3 minutes a side (12 minutes total).

Spicy Peanut Vinaigrette Dipping Sauce:
Combine all ingredients in a mixing bowl and whisk together

Lime Aioli Dipping Sauce:
Combine all ingredients in a mixing bowl and whisk together

Serve Dipping Sauces along side Kabobs.