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Succulent Beef Skewers

 Succulent Beef Skewers
Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”
6 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes


  • 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.
  • Drain and discard marinade. Thread beef onto six metal or soaked
  • wooden skewers. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack.
  • Grill steak, covered, over medium-hot heat or broil 4 in. from the
  • heat for 8-10 minutes or until beef reaches desired doneness (for
  • medium-rare, a thermometer should read 145°; medium, 160°;

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Succulent Beef Skewers (continued)

Directions (continued)

  • well-done, 170°), turning occasionally. Yield: 6 skewers.
Nutritional Facts: 1 skewer equals 170 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 297 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.