Greek-Style Beef Kabob
Marinating Time 8 hours
Prep Time 10 minutes
Cook Time 5 minutes
YIELD Makes 4 servings
|1||pound boneless beef sirloin steak (1 inch thick), cut into 16 pieces|
|1/4||cup fat-free Italian salad dressing|
|3||tablespoons fresh lemon juice, divided|
|1||tablespoon dried oregano|
|1||tablespoon Worcestershire sauce|
|2||teaspoons dried basil|
|1||teaspoon grated lemon peel|
|1/8||teaspoon dried red pepper flakes|
|1||large green bell pepper, cut into 16 pieces|
|2||teaspoons olive oil|
- Combine beef, salad dressing, 2 tablespoons lemon juice, oregano, Worcestershire sauce, basil, lemon peel and red pepper flakes in large resealable food storage bag. Seal tightly; turn several times to coat. Refrigerate at least 8 hours or overnight, turning occasionally.
- Preheat broiler. Thread 4 (10-inch) skewers with beef, alternating with pepper and tomatoes. Spray rimmed baking sheet or broiler pan with nonstick cooking spray. Remove kabobs from marinade. Place on baking sheet. Discard marinade. Broil kabobs 3 minutes. Turn over; broil 2 minutes or until desired doneness is reached. Do not overcook. Remove skewers to serving platter.
- Add remaining 1 tablespoon lemon juice, olive oil and salt to pan drippings on baking sheet; stir well, scraping bottom of pan with flat spatula. Pour juices over kabobs.
This recipe appears in: Beef
|Serving Size:||1 kabob|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||37 %|
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