 |
Beef, Pepper & Mushroom Kabobs
Great for a quick meal. |
Prep: 10 minutes
Cook: 15 minutes
Servings: Serves 4
| 1 |
lb. boneless beef sirloin steak, cut 1-inch thick |
| 1 |
large green, red or yellow bell pepper, cut 1-1/4-inch strips |
| 12 |
large mushrooms |
| 1 |
package long grain and wild rice blend (6 ounces) |
| 1/4 |
tsp. salt |
| 1 |
Tbsp. fresh lemon juice |
| 1 |
Tbsp. olive oil |
| 1 |
Tbsp. water |
| 2 |
tsp. Dijon-style mustard |
| 1 |
tsp. honey |
| 1/2 |
tsp. dried oregano leaves |
| 1/4 |
tsp. pepper |
|
 |
 |
Trim fat from beef steak and cut into 1-1/4-inch pieces. |
|
|
In a large bowl whisk together lemon juice, olive oil, water, mustard, honey, oregano and pepper. 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. |
|
|
Prepare rice according to package directions keep warm. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 9-12 minutes for medium-rare to medium doneness, turning occasionally. Season with salt. |
|
 |
| To grill, place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered 8-11 minutes for medium-rare to medium doneness, turning occasionally season with salt. |
|
| Need help with this recipe? Go to:
Broiling |
|
|
