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Succulent Beef Skewers for 2 Recipe
Succulent Beef Skewers for 2 Recipe photo by Taste of Home

Succulent Beef Skewers for 2 Recipe

Publisher Photo
Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least two hours or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 2 servings

Ingredients

  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 1 teaspoon olive oil
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon minced fresh thyme or dash dried thyme
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound beef top sirloin steak, cut into 1-1/2-inch cubes

Nutritional Facts

1 skewer equals 171 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 375 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Directions

  1. In a large resealable plastic bag, combine the first nine ingredients; add beef. Seal bag and turn to coat. Refrigerate for at least 2 hours or overnight, turning occasionally.
  2. Drain and discard marinade. Thread beef onto two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°), turning occasionally. Yield: 2 servings.
Originally published as Succulent Beef Skewers for 2 in Healthy Cooking

Nutritional Facts

1 skewer equals 171 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 375 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed May. 25, 2010

as a beef farmer i can attest to how amazing these are. it's a must try recipe

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