How To make Beef, Pepper & Mushroom Kabobs
1 lb Beef sirloin steak
-(boneless), cut 1" thick 1 lg Bell pepper,
-(green, red or yellow bell) -cut into 1 1/4-inch pieces 12 lg Mushrooms
6 oz Long-grain/wild-rice blend
1/4 tsp Salt
-----SEASONING 1 Tb p Fresh lemon juice
1 Tb p Olive oil
1 Tb p Water
2 tsp Dijon-style mustard
1 tsp Honey
1/2 tsp Dried oregano leaves
1/4 tsp Pepper
Trim fat from beef steak; cut into 1 1/4 inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Prepare rice according to package directions; keep warm. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium- rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.
Cook's tip: To grill, place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for medium-rare to medium doneness, turning occasionally; season with salt.
How To make Beef, Pepper & Mushroom Kabobs's Videos
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Steak kabobs look good, taste great, and are extremely easy to make.
Everything cooks together and you get those crispy charred bits around the edges. Serve it over some rice pilaf and bam! You have a great meal.
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This quick and easy kabob recipe is perfect for grilling this summer! Prep time is quick and your friends and family can customize each kabob to their liking.
Full recipe:
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This a tasty vegetarian meal option that I hope you will love.
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We got the grill fired up and we are throwing on some New York strip steaks and mushroom kabobs. we marinaded them in a soy base marinade for and hour and put them on the grill. they make a great dinner for you and your family or for any summer get together.
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How To Make Vegetable Kabobs
YourProduceGuy shows you how to make vegetable kabobs. These are simple to put together and they make a great meal. Come and see how to put these together.
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