Beef and Vegetable Kebabs
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 218
- Calories from fat: 41%
- Fat: 10g
- Saturated fat: 3.2g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.4g
- Protein: 26.5g
- Carbohydrate: 4.7g
- Fiber: 0.7g
- Cholesterol: 56mg
- Iron: 2mg
- Sodium: 529mg
- Calcium: 33mg
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.
Beef and Vegetable Kebabs Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Diabetic, Low Carbohydrate, Gluten-Free
- COOKING METHOD: Broil
- OCCASION: Autumn, Spring, Summer
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Beef Kebabs with Orange Glaze
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