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Prep 12min
Total1hr15min
Servings6
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Ingredients
1 1/2
pounds beef boneless sirloin, cut into 1/4-inch slices
1/2
cup Italian dressing
6
new potatoes ( 1/2 pound)
1
medium onion, cut into 6 wedges
6
small whole mushrooms
6
mini red bell peppers
6
mini pattypan squash
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Steps
1
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.
2
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.
3
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.
4
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.
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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!
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Nutrition Facts
Serving Size:1 Serving
Calories
235
Calories from Fat
80
Total Fat
9g
Saturated Fat
2g
Cholesterol
55mg
Sodium
150mg
Total Carbohydrate
18g
Dietary Fiber
3g
Protein
23g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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