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Grilled Steak Kabobs with Onions and Crumbled Blue Cheese

Umami to the max! An assortment of onions are grilled with tender steak cubes for the tastiest kabobs ever made on your grill.

  • 40
    min
  • 4
    SERVINGS
  • 280
    Cal
  • 29 g
    Protein

Ingredients:

  • 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  • 4 green onions, cut into 2-inch pieces
  • 3 teaspoons steak seasoning blend, divided
  • 2 large assorted onions (red, yellow, sweet), each cut into 12 wedges
  • 1 tablespoon olive oil
  • 1/4 cup crumbled blue cheese

Cooking:

  1. Cut beef Top Sirloin Steak into 1-1/4-inch pieces. Alternately thread beef and green onion pieces evenly onto four 10-inch metal skewers. Sprinkle with 1-1/2 teaspoons steak seasoning.

    Cook's Tip: Eight 9-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

  2. Thread onion wedges onto another four 10-inch metal skewers, alternating onion varieties. Brush onion wedges with oil; sprinkle with remaining 1-1/2 teaspoons steak seasoning.

  3. Place onion wedge kabobs on grid over medium, ash-covered coals. Grill, covered, 15 to 20 minutes, turning occasionally. (Gas grilling times remain the same.) About 10 minutes before onions are done, move kabobs to outer edge of grid. Place beef kabobs in center of grid; grill, 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.

  4. Sprinkle onion and beef kabobs with cheese before serving.

279 CALORIES

0 % *

4g SAT FAT

0 % DV **

29g PROTEIN

0 % DV

2.1 mg IRON

0 % DV

5.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 279 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 56 mg Cholesterol; 696 mg Sodium; 15 g Total Carbohydrate; 2.4 g Dietary Fiber; 29 g Protein; 2.1 mg Iron; 7.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.3 mg Zinc; 32.5 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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