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Beef, Pepper and Mushroom Kabobs
1 lb Beef sirloin steak (boneless), cut 1 inch thick
1 lg Bell pepper, (green, red or yellow bell) cut into 1 1/4-inch pieces
12 lg Mushrooms
6 oz Long-grain/wild-rice blend
1/4 tsp Salt
SEASONING
1 tablespoon Fresh lemon juice
1 tablespoon Olive oil
1 tablespoon Water
2 tsp Dijon-style mustard
1 tsp Honey
1/2 tsp Dried oregano leaves
1/4 tsp Pepper
Yield: 4 Servings
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. Prepare rice according to package directions; keep warm. 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.
NOTE:
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 per serving: 359 calories, 32 g protein, 37 g carbohydrate 9 g total fat (3 g saturated fat), 5.2 mg iron, 781 mg sodium, 76 mg cholesterol
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
