Easy Grilled Steak Kabobs

A zesty honey-mustard basting sauce brings out the terrific taste of sirloin steak, bell pepper and mushrooms. MORE+ LESS-

By Betty Crocker Kitchens

August 13, 2010

pound beef boneless top sirloin steak

medium bell pepper, cut into 16 one-inch wedges

medium mushrooms

tablespoon chopped fresh or 1 teaspoon dried dill weed

tablespoon lemon juice

tablespoon olive or vegetable oil

tablespoon honey mustard

1/4

teaspoon salt

1/4

teaspoon pepper

Hide Images

1

Heat coals or gas grill for direct heat.
2

Cut beef into 24 one-inch pieces. Thread beef, bell pepper and mushrooms alternately on each of eight 10- to 12-inch metal skewers, leaving space between each piece. Mix remaining ingredients.
3

Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.

If you prefer chicken, use boneless, skinless chicken breasts or chicken thighs, cut into 1-inch pieces, for the steak. Grill until no longer pink in center.
Leaving about a 1/4-inch space between pieces of food on the skewers allows for even cooking.