1 pound beef Top Sirloin Steak or Tendlerloin Steaks, cut 1-inch thick
8 ounces mushrooms
1 medium red, yellow, or green bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon drieg oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper
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.
Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
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.
Nutrition information per serving: 252 Calories; 108 kcal Calories from fat; 12 g 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 Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.6 mg Zinc; 45.6 mcg Selenium; 115.3 mg Choline;