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Beef,
Pepper & Mushroom Kabobs
Preparation
& Cooking Time: 30 minutes
Servings: 4 (serving size: 1 kabob and 3/4 cup rice) |
Ingredients:
1 pound boneless beef top sirloin steak, cut 1-inch thick
1 large green, red, or yellow bell pepper, cut into
1&1/4-inch pieces
12 large mushrooms
1 package (6 ounces) long grain and wild rice blend
1/4 teaspoon salt
Seasoning:
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
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Cooking instructions:
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Trim fat from beef steak; cut into 1 1/4-inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
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Prepare rice according to package directions; keep warm.
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Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.
Cook's Tip: To grill, place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered,
8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.
Nutrition information:
Nutrition information per serving: 359 calories; 32 g protein; 37g carbohydrate; 9 g fat;
(3 g saturated fat); 5.2 mg iron; 781 mg sodium; 76 mg cholesterol.
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