{"id":447,"date":"2001-01-01T20:48:21","date_gmt":"2001-01-01T20:48:21","guid":{"rendered":"http:\/\/pauldearing.com\/?p=447"},"modified":"2010-12-13T05:35:22","modified_gmt":"2010-12-13T05:35:22","slug":"ranch-style-beef-vegetable-kabobs","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=447","title":{"rendered":"Ranch Style beef &#038; Vegetable Kabobs"},"content":{"rendered":"<p><span class=\"rec_ingr_amt\">1<\/span> <span class=\"rec_ingr_txt\">boneless beef top sirloin steak, cut 1 inch thick (about 1 pound) <br \/><\/span><span class=\"rec_ingr_amt\">1<\/span> <span class=\"rec_ingr_txt\">medium green or red bell pepper, cut into 1 inch pieces <br \/><\/span><span class=\"rec_ingr_amt\">1<\/span> <span class=\"rec_ingr_txt\">medium yellow squash or zucchini, cut lengthwise in half, sliced 3\/4 inch thick <br \/><\/span><span class=\"rec_ingr_amt\">1<\/span> <span class=\"rec_ingr_txt\">packet (1 ounce) ranch salad dressing mix<\/span> <br \/><span class=\"rec_ingr_amt\">2<\/span> <span class=\"rec_ingr_txt\">tablespoons water <br \/><\/span><span class=\"rec_ingr_amt\">1<\/span> <span class=\"rec_ingr_txt\">tablespoon vegetable oil <\/span><\/p>\n<p>Trim fat from beef steak. <br \/>Cut steak into 1-1\/4 inch pieces. <br \/>Alternately thread equal amounts of beef and vegetables onto each of four 12 inch metal skewers. <br \/>Combine dressing mix, water and oil in small bowl; mix well. <br \/>Brush dressing mixture onto all sides of kabobs.&nbsp;<br \/>Grill, uncovered, about 8 to 11 minutes for medium-rare to medium doneness, turning occasionally. <br \/>Brush kabobs with any remaining dressing mixture during last 5 minutes of grilling. <\/p>\n<p>Fast, Easy&nbsp;and Flavorful Beef Recipe<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 boneless beef top sirloin steak, cut 1 inch thick (about 1 pound) 1 medium green or red bell pepper, cut into 1 inch pieces 1 medium yellow squash or zucchini, cut lengthwise in half, sliced 3\/4 inch thick 1 packet (1 ounce) ranch salad dressing mix 2 tablespoons water 1 tablespoon vegetable oil Trim [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-447","post","type-post","status-publish","format-standard","hentry","category-beef"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=447"}],"version-history":[{"count":3,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/447\/revisions"}],"predecessor-version":[{"id":685,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/447\/revisions\/685"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}