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.
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.
Prepare rice according to package directions; keep warm.
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.
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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: 359 Calories; 9 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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