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| | | |  | | | Cook's Tip: To broil, 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.
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Beef, Pepper & Mushroom Kabobs
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Ingredients: |
| 1 |
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pound boneless beef top sirloin steak, cut 1-inch thick |
| 1 |
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large green, red or yellow bell pepper, cut into 1-1/4-inch pieces |
| 12 |
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large mushrooms |
| 1 |
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package (6.0 ounces) long grain and wild rice blend |
| 1/4 |
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teaspoon salt |
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Seasoning: |
| 1 |
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tablespoon fresh lemon juice |
| 1 |
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tablespoon olive oil |
| 1 |
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tablespoon water |
| 2 |
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teaspoons Dijon-style mustard |
| 1 |
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teaspoon honey |
| 1/2 |
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teaspoon dried oregano leaves |
| 1/4 |
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teaspoon pepper |
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Instructions: |
| 1. |
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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. |
| 2. |
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Prepare rice according to package directions; keep warm. |
| 3. |
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Meanwhile 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. Serve kabobs with rice. |
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| Makes 4 servings |
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| | | | | Nutritional information per serving: 359 calories; 32 g protein; 37 g carbohydrate; 9 g fat (3 g saturated fat); 5.2 mg iron; 781 mg sodium; 76 mg cholesterol. |
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