Classic Beef Kabobs
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Step 1Cut beef Top Sirloin Boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.
Cooking Tip: One pound beef Tenderloin Steak cut 1-inch thick may be used.
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.
Nutrition information per serving: 252 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 70 mg Cholesterol; 61 mg Sodium; 8 g Total Carbohydrate; 1.6 g Dietary Fiber; 28 g Protein; 2.3 mg Iron; 9.9 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.6 mg Zinc; 45.6 mcg Selenium; 115.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.