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Any way you look at it, kabobs are fun and festive...not to mention tasty entrees!

Three-Pepper Beef Kabobs

1 pound boneless beef sirloin steak, cut 1-inch thick
2 tablespoons vegetable oil
1 tablespoon each fresh lemon juice and water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon crushed dried oregano
1/4 teaspoon ground black pepper
1 medium green, red or yellow bell pepper, cut into 1-inch pieces
12 to 15 whole white or crimini mushrooms, cleaned and trimmed

1. Cut beef steak into 1-inch pieces.
2. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat.
3. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers.
4. Place kabobs on rack in broiler pan so surface of meat is 3 to 4-inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired.

Makes 4 servings.

Note: Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes.

Recipe and photograph provided courtesy of the National Cattlemen's Beef Association.