Grilled Beef & Vegetable Kebobs
  • 2 tablespoons each: balsamic vinegar and Dijon mustard
  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper flakes or black pepper
  • 1/4 teaspoon salt
  • 1 pound well-trimmed beef top sirloin steak cut 1-inch thick
  • 11 each: large red bell pepper and yellow or green bell pepper
  • 1 large zucchini squash
  • 1 small red onion or sweet onion
  • 2 tablespoons chopped fresh basil leaves  

In a medium bowl, combine vinegar, mustard, oil, pepper flakes and salt and mix well. Cut steak into 1 x 1-1/4-inch chunks and transfer to the bowl. Toss well, cover and refrigerate at least 1 hour or up to 4 hours.

Cut bell peppers into 1-inch chunks. Trim zucchini and cut crosswise into 3/4-inch thick slices. Cut red onion into 1-inch pieces.

Prepare grill to medium-high heat. Alternately thread steak and vegetables onto 4 long metal skewers. Brush any leftover mustard mixture from the bowl over the vegetables.

  Grill 5 minutes per side for medium-cooked steak. Garnish the cooked kabobs with basil. Makes 4 servings.


Nutrition Facts

per serving

Calories 190

  • Calories from fat:60g
  • Total fat:7g
  • Saturated fat:2g
  • Unsaturated fat:4g
  • Sodium:370mg
  • Carbohydrates:12g
  • Fiber:3g
  • Sugars:7g
  • Protein:18g
  • Iron:10%DV
  • Zinc:23%DV
  • B12:15%DV