Beef and Pepper Kabobs

Tested Till Perfect

The secret to perfectly done kabobs is to leave a bit of space between ingredients on the skewer.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 189
pro 21 g
total fat 10 g
sat. fat 3 g
carb 3 g
fibre 1 g
chol 51 mg
sodium 185 mg
% RDI: -
calcium 2%
iron 18%
vit A 15%
vit C 113%
folate 6%

Preparation:

Trim 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.

Source

Canadian Living Magazine: June 2006; Get Grilling: Summer 2007




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