A flavorful, tenderizing marinade gives the kabobs of steak, onion, squash and peppers a unique and savory taste.
Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients in small bowl. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and bell pepper evenly onto 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 occasionally.
Serve kabobs over Mushroom Wild Rice.
Mushroom Wild Rice: Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add 2 cups thinly sliced assorted wild mushrooms (oyster, cremini and shiitake); cook and stir until tender. Remove and keep warm. Meanwhile, cook 1 package (6 ounces) long grain and wild rice blend according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, for kabobs and rice: 360 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 63 mg Cholesterol; 635 mg Sodium; 39 g Total Carbohydrate; 2.3 g Dietary Fiber; 30 g Protein; 4.6 mg Iron; 11.6 mg Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.5 mg Zinc; 31.9 mcg Selenium; 107.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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