Serve these smoky mini kabobs with toothpicks or small metal skewers.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2005
Ingredients
Smoked Paprika Mayonnaise:
Method
Smoked Paprika Mayonnaise: In small bowl, combine mayonnaise, paprika, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)
In bowl, whisk together oil, sherry, sugar, orange rind, garlic, pepper and cumin. Cut beef into scant 1-inch (2.5 cm) cubes. Add to bowl and toss to coat; let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place cubes on foil-lined rimmed baking sheet. Broil 6 inches (15 cm) from heat until browned but still pink inside, about 5 minutes. Sprinkle with salt. Serve with Smoked Paprika Mayonnaise.
Nutritional facts <b>Per piece:</b> about
- Sodium 80 mg
- Protein 3 g
- Calories 50.0
- Total fat 4 g
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 4.0
- Vitamin A 1.0
