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Italian Beef Kabobs

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.

4 ServingsPrep: 20 min. Broil: 10 min.

Ingredients

1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon 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.

2 of 2

Italian Beef Kabobs (continued)

Directions (continued)

Place a tomato on each skewer before serving. Yield: 4 servings.

Nutrition Facts: 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.