Prep: 17 minutes Marinate: 30 minutes Cook: 12 minutes
Oxmoor House JANUARY 1997
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.
Combine remaining 1/4 cup vinaigrette and jelly in a small saucepan. Cook over low heat, stirring constantly, until jelly melts.
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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