grilled beef kabobs with caramelized red onion relish
This recipe makes 12 appetizer servings.
- 1 1/2 pounds beef Top Sirloin Steaks Boneless or Ranch Steaks, cut 1-inch thick
- 1 teaspoon garlic-pepper seasonin
- fresh basil leaves
- CARAMELIZED ONION RELISH
- 2 tablespoons olive oil
- 1 large red onion, diced
- 1/2 cup balsamic vinegar
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain.
To prepare Caramelized Onion Relish, heat olive oil in a large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid evaporates and onion mixture browns and thickens, stirring occasionally. Remove from heat and season with salt and pepper; keep warm.
Cut beef steak into 1-1/4 inch pieces. Season meat with seasoning blend. Thread 3 beef pieces onto each skewer, leaving small spaces between pieces. Place kabobs on rack of broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Serve kabobs with relish. Garnish with basil leaves, as desired.
Test Kitchen Tips: To grill, place kabobs on grid over medium, ash-covered coals. Grill, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Nutrition information per kabob, using Top Sirloin Steak: 135 calories; 5 g fat (1 g saturated fat; 3 g monounsaturated fat); 25 mg cholesterol; 117 mg sodium; 9 g carbohydrate; 0.6 g fiber; 13 g protein; 3.8 mg niacin; 0.3 mg vitamin B6; 0.7 mcg vitamin B12; 1.0 mg iron; 15.4 mcg selenium; 2.5 mg zinc.
This recipe is an excellent source of protein and selenium; and a good source of niacin, vitaminB6, vitaminB12 and zinc.
Nutrition information per kabob, using Ranch Steak: 134 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 32 mg cholesterol; 115 mg sodium; 9 g carbohydrate; 0.5 g fiber; 12 g protein; 2.3 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 1.4 mg iron; 17.9 mcg selenium; 3.1 mg zinc.
This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin and vitaminB6.