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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.”
Ingredients
- 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
Directions
- 1. In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally.
- 2. Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack.
- 3. 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 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts
1 each: 170 calories, 7g fat (2g saturated fat), 64mg cholesterol, 297mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
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