Beef, Pepper & Mushroom Kabobs

A step up from a basic Sirloin-and-veggie kabob, thanks to a quick marinade of lemon juice, Dijon mustard, honey and oregano. Try it with a hearty wild rice blend.

  • 30
  • 4
  • 360
  • 32 g


  • 1 pound beef Top Sirloin Steak boneless, cut 1-inch thick
  • 1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
  • 12 large mushrooms
  • 1 package (6.0 ounces) long grain and wild rice blend
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon pepper


  1. Trim fat from beef To Sirloin Steak; cut into 1-1/4-inch pieces. In large bowl, whisk together Marinade ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Discard Marinade.

  2. Prepare rice according to package directions; keep warm.

  3. Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.

    Cook's Tip: To broil, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally; season with salt.

0 % *


0 % DV **


0 % DV

5.2 mg IRON

0 % DV

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

Nutrition information per serving: 359 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat;) 76 mg Cholesterol; 781 mg Sodium; 37 g Total Carbohydrate; 32 g Protein; 5.2 mg Iron.

This recipe is an excellent source of Protein, and Iron.

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