Steak Kabobs with Guacamole Dip

Steak Kabobs with Guacamole Dip

Give steak a south-of-the-border twist with this scrumptious five-ingredient recipe.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

4

servings

1
lb beef top sirloin steak, cut into 16 (1-inch) cubes
1/2
cup mesquite with lime juice marinade
1
red bell pepper, cut into 12 pieces
1
medium sweet onion, cut into 8 wedges
1/2
cup refrigerated guacamole dip
  1. In resealable food-storage plastic bag, place beef and 6 tablespoons of the marinade. Seal bag; turn to coat beef with marinade. Refrigerate 20 minutes.
  2. Heat gas or charcoal grill. Remove beef from marinade; reserve marinade. On each of 4 (11-inch) metal skewers, thread bell pepper, beef and onion.
  3. Place kabobs on grill over medium-high heat; brush with reserved marinade. Cover grill; cook about 6 minutes, turning once, until beef is slightly pink when cut in center. Remove kabobs from grill to plate; let stand 5 minutes.
  4. Remove beef and vegetables from skewers; brush with remaining 2 tablespoons marinade. Serve with guacamole dip.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Remove guacamole from refrigerator about 30 minutes before serving to bring it to room temperature.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 920mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.