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
- Cut beef steak into 1-inch
pieces.
- Whisk together oil, lemon
juice, water, mustard, honey, oregano and pepper in large bowl;
add beef, bell pepper and mushrooms, stirring to coat.
- Alternately thread pieces
of beef, bell pepper and mushrooms on each of four 12-inch skewers.
- 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.
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