Classic Beef Kabobs
Cubes of seasoned, tender steak grilled with mushrooms, peppers, and onions on a skewer. A recipe that's perfect for an appetizer, snack, or dinner.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Cut beef Top Sirloin Boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.
Cooking Tip: One pound beef Tenderloin Steak cut 1-inch thick may be used.
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Step 2
Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
Cooking Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
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Step 3
Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
Cooking Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Nutrition Information
252 Calories
3g SAT FAT
28g PROTEIN
2.3 mg IRON
5.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 252 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 70 mg Cholesterol; 61 mg Sodium; 8 g Total Carbohydrate; 1.6 g Dietary Fiber; 28 g Protein; 2.3 mg Iron; 9.9 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.6 mg Zinc; 45.6 mcg Selenium; 115.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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