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| INGREDIENTS |
| 1 lb. |
boneless beef top sirloin steak, 1-inch thick |
| 1 |
large green, red or yellow bell pepper, cut into 1¼-inch pieces |
| 12 |
large mushrooms |
| 1 tbsp. |
fresh lemon juice |
| 1 tbsp. |
olive oil |
| 1 tbsp. |
water |
| 2 tsp. |
Dijon style mustard |
| 1 tsp. |
honey |
| ½ tsp. |
dried oregano leaves |
| ¼ tsp. |
pepper |
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| RECIPE |
- Trim fat from steak. Cut into 1¼-inch pieces.
- In large bowl, whisk together seasoning ingredients. Add steak, bell pepper, and mushrooms, tossing to coat. Alternately thread pieces of steak, bell pepper, and mushrooms on each of four 12” metal skewers.
- 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. Turn occasionally. Season with ¼ teaspoon salt.
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| SERVING SUGGESTION |
SERVING SIZE:
1 kabob
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
210 |
|
| Total Fat |
7 g |
|
| Sodium |
236 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
0 g |
|
| Protein |
27 g |
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