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Steak Kabobs with Guacamole Dip

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  • Prep 20 min
  • Total 45 min
  • Servings 4
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Give steak a south-of-the-border twist with this scrumptious five-ingredient recipe.
Updated Aug 4, 2011
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Remove guacamole from refrigerator about 30 minutes before serving to bring it to room temperature.

Nutrition

240 Calories, 7g Total Fat, 33g Protein, 13g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
920mg
38%
Potassium
500mg
14%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
9%
Sugars
3g
Protein
33g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
0%
0%
Iron
20%
20%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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