The secret to perfectly done kabobs is to leave a bit of space between ingredients on the skewer.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
- 1 lb (500 g) top sirloin grilling steak (about 1 inch/2.5 cm thick)
- 1 sweet red pepper (or 2 small)
Lemon Rosemary Marinade:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
MethodTrim fat from steak; cut into 1-inch (2.5 cm) cubes.
Lemon Rosemary Marinade: In glass bowl, whisk together oil, lemon juice, rosemary, salt and pepper; add beef and stir to coat. Cover and marinate for 10 minutes.
Meanwhile, seed, core and cut red pepper into 1-inch (2.5 cm) squares. Alternately thread beef and red pepper loosely onto metal or soaked wooden skewers.
Place skewers on greased grill over medium-high heat or under broiler; close lid and grill, turning 3 times, until beef is browned but still pink inside, about 10 minutes.
More kabob recipes:
Nutritional facts Per serving: about
- Sodium 185 mg
- Protein 21 g
- Calories 189.0
- Total fat 10 g
- Cholesterol 51 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
- Iron 18.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 15.0
- Vitamin C 113.0