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Lee Harrelson 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)


  • 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


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