A step up from a basic Sirloin-and-veggie kabob, thanks to a quick marinade of lemon juice, Dijon mustard, honey and oregano. Try it with a hearty wild rice blend.
Beef, Pepper and Mushroom Kabobs
Beef, Pepper and Mushroom Kabobs
INGREDIENTS
- 1 USA beef Top Sirloin Steak boneless, cut 2.5cm thick
- 1 large green
- 12 large mushrooms
- 1 package long grain and wild rice blend
- 1/4 teaspoon salt
Marinade:
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 2 teaspoons Dijon-style mustard
- 1 teaspoon honey
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon pepper
No. Servings:
4
Cooking time:
30 Min
INSTRUCTIONS
- Trim fat from beef To Sirloin Steak; cut into 2.5-0.65cm pieces. In large bowl, whisk together Marinade ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 30cm metal skewers. Discard Marinade.
- Prepare rice according to package directions; keep warm.
- Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (65ºC) to medium (75ºC) doneness, turning occasionally; season with salt. Serve kabobs with rice.
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.
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