classic beef, sweet peppers and mushroom kabobs
- 1 pound beef Top Sirloin Boneless or Tenderloin Steaks, cut 1 inch thick
- 8 ounces mushrooms
- 2 medium red, yellow or green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- CUCUMBER-YOGURT SAUCE
- 1/2 cup plain yogurt
- 1/3 cup finely chopped seeded cucumber
- 2 tablespoons crumbled feta cheese
- 1 clove garlic, minced
- 1/4 teaspoon ground black pepper
- 1/8 teaspoons salt
- Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
- Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
- Place kabobs on grid over medium, ash-covered coals. Grill kabobs, 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 once. Season kabobs with salt, as desired.
Cook's Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
- Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.
Nutrition information per serving: 252 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 70 mg cholesterol; 61 mg sodium; 8 g carbohydrate; 1.6 g fiber; 28 g protein; 9.9 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 2.3 mg iron; 45.6 mcg selenium; 5.6 mg zinc; 115.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.