Beef and Vegetable Kebabs Recipe Print Page

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Photo by: Lee Harrelson

Beef and Vegetable Kebabs

Using the broiler lets you enjoy the taste of kebabs year-round; they are also great cooked on the grill. Serve over rice.

Cooking Light MAY 2006

Yield: 4 servings (serving size: 1 kebab)

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.

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

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Beef and Vegetable Kebabs recipe