Beef and Vegetable Kebabs

Beef and Vegetable Kebabs Recipe
Lee Harrelson
Using the broiler lets you enjoy the taste of kebabs year-round; they are also great cooked on the grill. Serve over rice.

Yield:

4 servings (serving size: 1 kebab)

Recipe from

Cooking Light

Nutritional Information

Calories 218
Caloriesfromfat 41 %
Fat 10 g
Satfat 3.2 g
Monofat 4.1 g
Polyfat 1.4 g
Protein 26.5 g
Carbohydrate 4.7 g
Fiber 0.7 g
Cholesterol 56 mg
Iron 2 mg
Sodium 529 mg
Calcium 33 mg

Ingredients

1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes
8 (1-inch) pieces yellow bell pepper (about 1 pepper)
8 small mushrooms (about 4 ounces)
8 (1-inch) pieces green onions (about 2)
8 cherry tomatoes
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons canola oil

Preparation

Preheat broiler.

Divide the first 5 ingredients evenly among 4 (12-inch) skewers, and sprinkle with salt, thyme, and black pepper. Place on a broiler pan coated with cooking spray; drizzle kebabs with oil.

Broil 10 minutes or until desired degree of doneness, turning once.

Note:

Allison Fishman,

May 2006
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