Spicy Portuguese Beef Kabobs
The preparation couldn’t be easier—just skewer cubes of beef Top Sirloin and red bell pepper slices. A spicy seasoning blend puts this recipe over the top. Perfect as an appetizer or dinner!
-
30
min -
6
SERVINGS -
210
Cal -
26 g
Protein
Ingredients:
- 1-1/2 pounds beef Top Sirloin Steak, cut 1-1/4 inch thick
- 1 large red bell pepper, cut into 1-inch pieces
Seasoning:
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 2 teaspoons hot pepper sauce
- 1 teaspoon minced garlic
- 1/4 to 1/2 teaspoon crushed red pepper (optional)
Cooking:
-
Cut beef Top Sirloin Steak into 1-1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss. Alternately thread beef and bell pepper onto six 10-inch skewers.
-
Place kabobs on grid over medium, ash-covered coals. 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. Season with salt, as desired.
Nutrition:
205 CALORIES
0 % *
2.5g SAT FAT
0 % DV **
26g PROTEIN
0 % DV
1.9 mg IRON
0 % DV
4.9 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: 205 Calories; 86.4 Calories from fat; 9.6g Total Fat (2.5 g Saturated Fat; 0.2 g Trans Fat; 0.7 g Polyunsaturated Fat; 5.3 g Monounsaturated Fat;) 69 mg Cholesterol; 56 mg Sodium; 2.2 g Total Carbohydrate; 0.7 g Dietary Fiber; 26 g Protein; 1.9 mg Iron; 413 mg Potassium; 7.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.9 mg Zinc; 30.3 mcg Selenium; 99.9 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.
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