Garden Bounty Beef Kabobs |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A classic beef kabob for summer dining. From Light and Tasty, Jun/Jul 2002. Ingredients:
1/4 cup reduced sodium soy sauce |
2 tablespoons olive oil or 2 tablespoons canola oil |
1 tablespoon molasses |
3 garlic cloves, minced |
1 teaspoon ground ginger |
1 teaspoon ground mustard |
1 lb boneless beef top sirloin steak, cut into 1-inch cubes |
1 large sweet onion, cut into 1-inch pieces |
1 large green peppers or 1 large sweet red pepper, cut into 1-inch pieces |
1 medium zucchini, cut into 1-inch slices |
1 pint cherry tomatoes |
1/2 lb fresh large mushroom |
1 cup reduced-fat sour cream (8 oz) |
1/4 cup nonfat milk |
3 tablespoons onion soup mix |
2 tablespoons dijon mustard |
1/8 teaspoon black pepper |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients; add the beef. Seal bag and turn to coat; refrigerate for 1 hour.
2. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill.
3. Drain and discard marinade.
4. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
5. Grill, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until beef reaches desired doneness, turning three times.
6. In a saucepan, combine the dipping sauce ingredients; mix well. Cook over low heat until heated through. Serve with kabobs.
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