Jalapeno Beef Kabobs

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

Preparation

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.