Add Middle Eastern flavor to your family’s dinner. Enjoy grilled vegetables and beef kabobs – a delightful meal.
pounds beef boneless sirloin, cut into 1/4-inch slices
cup Italian dressing
new potatoes ( 1/2 pound)
medium onion, cut into 6 wedges
small whole mushrooms
mini red bell peppers
mini pattypan squash
Mix beef and dressing in shallow glass or plastic dish. Cover and refrigerate, stirring occasionally, at least 30 minutes but no longer than 24 hours.
Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add potatoes. Boil about 15 minutes or until almost tender; drain. Cool slightly.
Heat coals or gas grill. Remove beef from marinade; reserve marinade. Thread beef, potatoes, onion, mushrooms, bell peppers and squash alternately on each of twelve 7-inch metal skewers, leaving space between each piece. Brush kabobs
generously with marinade.
Cover and grill kabobs 4 to 6 inches from medium heat 12 to 15 minutes for medium beef doneness, turning frequently and brushing with marinade. Discard any remaining marinade.
If mini bell peppers and pattypan squash are unavailable, use 1 medium bell pepper and 1 medium yellow summer squash, each cut into 1-inch pieces.
Crumpled aluminum foil works well to scrape cooked-on food bits from the grill rack.
Used foil works just fine. The sooner the grill is cleaned after using, the easier
cleaning will be!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.