Add something zesty to your family's Italian night! Serve beef kabobs with couscous - a mild meal!
pounds beef boneless sirloin or round steak, 1 inch thick
medium red bell pepper, cut into 1-inch pieces
package (8 ounces) whole mushrooms
medium zucchini, cut lengthwise in half, then cut crosswise into 3/4-inch slices
cup Italian dressing
small red potatoes, cut in half
Cut beef into 1-inch pieces. Place beef, bell pepper, mushrooms and zucchini in medium glass or plastic bowl. Stir in dressing until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
Heat coals or gas grill. Place potatoes in 2-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until almost tender; drain. Cool slightly.
Remove beef and vegetables from dressing; reserve dressing. Thread beef, marinated vegetables and potatoes alternately on each of twelve 9-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with dressing.
Cover and grill kabobs 4 to 5 inches from medium heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with dressing after 3 minutes. Discard any remaining dressing.
If you are using bamboo skewers, soak them in water 30 minutes before using to prevent burning.
To save on cleanup, marinate the beef and vegetables in a resealable plastic bag instead of a dish.
Serve these zesty kabobs on a bed of cooked couscous tossed with chopped fresh parsley.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Starch; 4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.