Prep: 17 minutes Marinate: 30 minutes Cook: 12 minutes

Recipe by Oxmoor House January 1997

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Yield:
6 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light The Lazy Gourmet

Nutrition Facts

327 calories; calories from fat 18%; fat 6.6g; saturated fat 2.4g; protein 28.1g; carbohydrates 26.8g; fiber 2.5g; cholesterol 76mg; sodium 293mg.
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