 |
Herb Patties with Vegetable Kabobs |  |
 |
 |
|
| ½ lb Jacobson’s ground beef (80% lean) ¼ t coarse ground black pepper ¼ t dried rosemary ¼ t crushed dried thyme leaves ½ each small red and yellow bell pepper cut into 1 inch pieces 1 small zucchini Salt, pepper, to taste |
||
|
||
|
 |
|
Soak two 7” bamboo skewers in water 10 minutes. Shape ground beef into 2 half inch thick patties, 4 inches in diameter. Combine pepper, rosemary, and thyme, sprinkle onto both sides of patties. Alternately thread bell pepper and zucchini pieces on bamboo skewers. Brush kabobs lightly with olive oil, sprinkle with salt and pepper. Place patties and kabobs on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 10 minutes doneness, tuning once. 2 servings or to desired. |
 |
