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Jalapeno Beef Kabobs

Yield 6 servings.
Prep: 17 minutes Marinate: 30 minutes Cook: 12 minutes

Ingredients

  • 1 (1 1/2-pound) sirloin tip steak
  • 3/4 cup fat-free red wine vinaigrette, divided
  • 12 medium-size fresh mushrooms
  • 6 medium jalapeno peppers
  • 2 medium-size yellow squash, cut into 1/2-inch pieces
  • 1 medium-size purple onion, cut into 12 wedges
  • 1/4 cup hot jalapeno jelly
  • Vegetable cooking spray

Nutrition Information

  • calories 327
  • caloriesfromfat 18 %
  • fat 6.6 g
  • satfat 2.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28.1 g
  • carbohydrate 26.8 g
  • fiber 2.5 g
  • cholesterol 76 mg
  • iron 0.0 mg
  • sodium 293 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from steak; cut steak into 1-inch pieces. Place steak in a heavy-duty, zip-top plastic bag. Add 1/2 cup vinaigrette. Seal bag; shake until steak is coated. Marinate in refrigerator 30 minutes, turning bag once. Remove steak from marinade; discard marinade. Thread steak and vegetables alternately on 6 (15-inch) skewers.

  2. Combine remaining 1/4 cup vinaigrette and jelly in a small saucepan. Cook over low heat, stirring constantly, until jelly melts.

  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 6 minutes on each side or until steak is desired degree of doneness, basting often with jelly mixture.

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