beef, pepper & mushroom kabobs
- 1 pound boneless beef sirloin steak, cut 1-inch thick
- 1 large green, red or yellow bell pepper, cut 1-1/4-inch strips
- 1 large onion
- 12 large mushrooms
- 1 package long grain and wild rice blend (6 oz)
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon Dijon-style mustard
Trim fat from beef steak and cut into 1-1/4-inch cubes. In a large bowl whisk together lemon juice, olive oil, water, mustard, honey, oregano and pepper. Add beef, bell pepper, onion 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.
Suggestions: Kabobs may also be grilled over medium heat or medium coals. Grill kabobs, uncovered 10-12 minutes for medium-rare to medium doneness, turning occasionally to prevent burning of honey. If you are using wood or bamboo skewers, be sure to soak them in water (about 10 minutes) before placing on the grill to prevent burning.
Nutritional Information per serving: 359 calories; 32 g protein; 37 g carbohydrate; 9 g fat (3 g saturated fat); 5.2 mg iron; 781 mg sodium; 76 mg cholesterol.