Beef and Pepper Kabobs
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This recipe makes 4 servings
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 |
The secret to perfectly done kabobs is to leave a bit of space between ingredients on the skewer.
Ingredients
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.
More kabob recipes:
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:
Source : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
- Keywords : Beef; Dinner; BBQ/Grill; Grill/Barbecue; Summer; Sports Events;
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