Beef, Sweet Peppers and Mushroom Kabobs with Cucumber-Yogurt Sauce
Flavorful kabobs are a classic recipe you need up your sleeve at all times. Steak is layered with mushrooms, peppers and onions for a new family favorite! What could make this recipe better? A flavorful yogurt sauce for dipping.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 14
Ingredients
Seasoning:
Cucumber-Yogurt Sauce:
Preparation
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Step 1
Cut beef Top Sirloin Boneless Steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
Cooking Tip: One pound beef Tenderloin Steaks may be substituted for beef Top Sirloin Boneless Steak
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Step 2
Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
Cooking Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
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Step 3
Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
Cooking Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
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Step 4
Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.
Nutrition Information
276 Calories
4g SAT FAT
30g PROTEIN
2.2 mg IRON
5.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using top sirloin: 276 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 76 mg Cholesterol; 209 mg Sodium; 9 g Total Carbohydrate; 1.4 g Dietary Fiber; 30 g Protein; 2.2 mg Iron; 9.3 mg NE Niacin; 0.8 mg Vitamin B6; 1.3 mcg Vitamin B12; 5.5 mg Zinc; 39.3 mcg Selenium; 104.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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