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Italian Beef Kabobs Recipe

Photo by: Taste of Home

Balsamic vinegar and fresh herbs are combined in a marinade that gives great flavor to the tender cubes of steak on Joyce Triggs' shish kabobs. Along with the beef, she skewers mushrooms, zucchini and cherry tomatoes for an easy, well-balanced meal in her Thibodaux, Louisiana kitchen.

This recipe is:

Healthy

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4 Servings
Prep: 20 min. Broil: 10 min.

Ingredients

1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon Crisco® Pure Olive Oil
4 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
2 teaspoons sugar
1-1/4 pounds beef top sirloin steak, cut into 1-inch cubes
3 medium zucchini, cut into 1/2-inch slices
32 small fresh mushrooms
1/2 teaspoon salt
8 cherry tomatoes

Directions

In a small bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Spoon over uncooked kabobs with reserved marinade; sprinkle with salt. Broil 4 in. from heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Place a tomato on each skewer before serving. Yield: 4 servings.

Nutritional Analysis: One serving (2 kabobs) equals 315 calories, 13 g fat (4 g saturated fat), 96 mg cholesterol, 379 mg sodium, 14 g carbohydrate, 3 g fiber, 37 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

Italian Beef Kabobs published in Light & Tasty August/September 2003, p18