CLASSIC BEEF, SWEET PEPPER & MUSHROOM KABOBS
Makes 4 servings.

Total preparation and cooking time: 30 to 35 minutes
 

Ingredients:

1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick

8 ounces medium mushrooms

2 medium red, yellow or green bell peppers, cut into 1-inch pieces

Salt

Cucumber Sauce (recipe follows)

Seasoning:

2 tablespoons olive oil

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed

2 cloves garlic, minced

1/2 teaspoon ground black pepper
 

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell peppers; toss to coat.

2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small space between pieces.

3. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once. Season kabobs with salt, as desired.

4. Meanwhile prepare Cucumber Sauce. Serve kabobs with sauce.

Cucumber Sauce: Combine 1/2 cup plain yogurt, 1/3 cup finely chopped seeded cucumber, 2 tablespoons crumbled feta cheese, 1 clove minced garlic, 1/4 teaspoon ground black pepper and 1/8 teaspoon salt in small bowl.

COOK’S tip:  Beef shoulder top blade (flat iron) or beef shoulder center steaks (ranch), cut 1 inch thick, may be substituted for top sirloin or tenderloin steaks.

Nutrition information per serving using top sirloin: 280 calories; 13 g fat (4 g saturated fat; 7 g monounsaturated fat); 55 mg cholesterol; 200 mg sodium; 9 g carbohydrate; 1.7 g fiber; 31 g protein; 10.1 mg niacin; 0.8 mg vitamin B6; 1.6 mcg vitamin B12; 2.4 mg iron; 36.9 mcg selenium; 5.5 mg zinc.

This beef recipe appears in the “Confident Cooking with Beef” brochure brought to you by Alabama Beef Producers,
Cattlemen’s Beef Board and National Cattlemen’s Beef Association.
Alabama Cattlemen’s Association – 201 S. Bainbridge Street, Montgomery, AL 36104
www.bamabeef.org.