Beef, Sweet Peppers and Mushroom Kabobs with Cucumber-Yogurt Sauce
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Step 1Cut 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
Step 2Alternately 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.
Step 3Place 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.
Step 4Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.
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.