Sirloin Veggie Kabobs
Light & Tasty
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Planning your Labor Day cookout menu will be no work at all when you have Trisha Ward's classic kabob recipe to call on. "Feel free to use cauliflower or other favorite vegetables," she suggests from Atlanta, Georgia.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 30 min. + marinating Grill: 10 min.
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 pound 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
Directions:
In a small bowl, combine the first nine ingredients; mix well. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 hours.
If grilling the kabobs, coat grill rack with cooking spray before starting the grill. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
Grill, covered, over medium heat or broil 4-6 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness, turning three times and basting frequently with reserved marinade. Yield: 4 servings.