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.
Total TimePrep: 20 min. Broil: 10 min.
- 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
- 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.
Nutrition Facts2 each: 315 calories, 13g fat (4g saturated fat), 96mg cholesterol, 379mg sodium, 14g carbohydrate (0 sugars, 3g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.
Originally published as Italian Beef Kabobs in Light & Tasty August/September 2003
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