Italian Kabobs

(originally made 6/18/2006)

Made this last night for dinner, very good! I put all the marinade in the bag, then boiled it before using it to baste. I also subbed chunks of red pepper instead of mushrooms, don't really care for them.

Italian Beef Kabobs- L&T

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon olive or canola oil
4 garlic cloves -- minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
2 teaspoons sugar
1 1/4 pounds boneless beef sirloin steak -- cut into 1-inch cubes
3 medium zucchini -- cut into 1/2-inch slices
32 small fresh mushrooms
1/2 teaspoon salt
8 cherry tomatoes

In a bowl, combine the first seven ingredients; mix well. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Brush with reserved marinade; sprinkle with salt. Broil 4 in. from heat for 5 minutes on each side or until meat reaches desired doneness, turning once and basting frequently with reserved marinade. Place a tomato on each skewer before serving. Yield: 4 servings

Nutritional Analysis: One serving (2 kabobs) equals 315 calories, 13 g fat (4 g saturated fat), 96 mg cholesterol, 379 mg sodium, 14 g carbohydrate, 3 g fiber, 37 g protein

Source: Light & Tasty


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