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Sirloin Veggie Kabobs are terrific served over a bed of wild rice. This guilt free recipe is from Reader's Digest Taste of Home Guilt Free Cooking
. Time to get out the skewers and turn on the grill!
Preparation time 30 minutes + marinating; Grill 10 minutes
Nutrition Facts per serving
Makes 4 servings
Makes 4 servings
(2 kabobs) equals: 268 calories ♥ 10g fat ♥ 2g saturated fat ♥ 63mg cholesterol ♥ 480mg sodium ♥ 20g carbohydrate ♥ 2g fiber ♥ 24 g protein
Sirloin Veggie Kabobs
Ingredients
- 2/3 cup chili sauce
- 1/2 cup dry red wine or beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons canola oil
- 4-1/2 teaspoons Worcestershire sauce
- 4-1/2 teaspoons dried minced onion
- 1 garlic clove, minced
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1 lb boneless beef sirloin steak, cut into 3/4-inch cubes
- 16 fresh baby portobello or large white mushrooms, halved
- 2 medium red onions, cut into wedges
- 1 medium sweet red pepper, cut into 3/4-inch pieces
- 1 medium sweet yellow pepper, cut into 3/4-inch pieces
Preparation
- In a small bowl, combine the first nine ingredients and mix well.
- Pour half of the marinade into a large resealable plastic bag and add beef cubes
- Seal bag and turn to coat.
- Pour the remaining marinade into another large resealable plastic bag and add the mushrooms, onions, and peppers. Seal bag and turn to coat.
- Refrigerate beef and vegetables for up to 4 hours.
- If grilled the kabobs, coat the grill rack with cooking spray before starting the grill.
- Drain and discard the marinade from the beef.
- Drain the vegetables, reserving the marinade for basting.
- On eight metal or soaked wooded skewers, alternately thread beef and vegetables.
- Grill, covered, over medium heat or broil 4-6 in. from the heat for 3 to 4 minutes on each side or until meat reaches desired doneness, turning 3 times and basting frequently with reserved marinade.