Thursday, April 13, 2006

Three Pepper Beef Kabobs

1 pound boneless beef top sirloin steak, cut 1 inch thick
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 green bell pepper, or red or yellow pepper, cut into 1-inch pieces
8 large mushrooms

Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from 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 suggestion:
Hot, cooked long-grain and wild rice.


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