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Title: Three-Pepper Beef Kabobs
Categories: Meat Beef
Yield: 4 Servings
| BARB DAY | ||
| 1 | lb | Sirloin steak; boneless cut 1" thick |
| 2 | tb | Vegetable oil |
| 1 | tb | Lemon juice; fresh |
| 1 | tb | - Water |
| 2 | ts | Dijon mustard |
| 1 | ts | Honey |
| 1/2 | ts | Oregano; dried |
| 1/4 | ts | Pepper |
| 1 | md | Bell pepper; green, red or yellow, cut in 1" pieces |
| 8 | lg | Mushrooms; fresh |
| Pre | para | tion time: 25 minutes |
Cut the steak ibnto 1" pieces. In a large bowl, whisk together oil, lemon juice, water, mustard, honey, oregano and pepper. Add the beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of 4 12" long skewers. Place kabobs on a rack in the broiler pan so surface of the meat is 3" to 4" from the heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt if desired. Note: Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes. Serving suggestions: Hot, cooked long grain and wild rice.
Source:Beef Industry Council
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