Beef and Vegetable Kabobs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 pound lean, boneless beef sirloin steak |
2 tablespoons dry red wine |
2 tablespoons reduced-calorie maple syrup |
1 tablespoon red wine vinegar |
1 teaspoon olive oil |
1/2 teaspoon minced garlic |
1/2 teaspoon curry powder |
1/4 teaspoon pepper |
2 small onions, quartered |
1 small sweet red pepper, cut into 1-inch pieces |
1 medium zucchini, cut into 4 (1-inch) pieces |
1 medium-size yellow squash, cut into 4 (1-inch) pieces |
4 medium-size fresh mushrooms |
vegetable cooking spray |
Directions:
1. Trim fat from steak; cut steak into 1-inch pieces. Place steak in a heavy-duty, zip-top plastic bag. Combine wine and next 6 ingredients in a small bowl, stirring well. Pour wine mixture over steak. Seal bag, and shake until steak is well coated. Marinate in refrigerator at least 8 hours, turning bag occasionally.
2. Remove steak from marinade, reserving marinade. Thread steak, onion, sweet red pepper, zucchini, yellow squash, and mushrooms alternately onto 4 (10-inch) skewers.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 12 to 14 minutes or to desired degree of doneness, turning and basting frequently with reserved marinade.
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