Classic Beef Kabobs
Classic Beef Kabobs
Total Recipe Time: 30 to 35 minutes
1 pound beef top sirloin steak, cut 1 inch thick
8 ounces medium mushrooms
2 medium red, yellow or green bell peppers, 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
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 teaspoon salt
1. 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.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. 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.
4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.
Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
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.
Nutrition information per serving, using top sirloin: 276 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 76 mg cholesterol; 209 mg sodium; 9 g carbohydrate; 1.4 g fiber; 30 g protein; 9.3 mg niacin; 0.8 mg vitamin B6; 1.3 mcg vitamin B12; 2.2 mg iron; 39.3 mcg selenium; 5.5 mg zinc; 104.9 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.
Recipe and photo courtesy of The Beef Checkoff