Beef and Pepper Kabobs
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% |
-
1 lb (500 g) top sirloin grilling steak (about 1 inch/2.5 cm thick)
1 large sweet red pepper (or 2 small)
Lemon rosemary Marinade:
3 tbsp (50 mL) extra-virgin olive oil
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) dried rosemary
1/2 tsp (2 mL) each salt and pepper
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.
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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