TLC Cooking "Peppercorn Beef Kabobs"

Peppercorn Beef Kabobs

Peppercorn Beef Kabobs

YIELD Makes 4 servings
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Sirloin steaks are cut from the beef loin, which is where the most tender cuts of meat are from.

INGREDIENTS

1	boneless beef top sirloin steak (about 1 pound)
1‑1/2	teaspoons black peppercorns, crushed
1	clove garlic, minced
1/2	teaspoon salt
1/2	teaspoon paprika
1	medium onion, cut into 12 wedges
Cherry tomato halves (optional)

PREPARATION:

Cut beef into 1-inch pieces. Combine peppercorns, garlic, salt and paprika in shallow dish. Add beef; toss to coat.
Thread an equal number of beef pieces onto each of four 12-inch skewers along with 3 onion wedges. (If using bamboo skewers, soak in water 20 to 30 minutes before using, to prevent them from burning.) Place kabobs on rack in broiler pan. Broil 3 to 4 inches from heat source 9 to 12 minutes, turning occasionally. Garnish with tomatoes, if desired.

This recipe appears in: Beef

NUTRITIONAL INFORMATION:

Serving Size:	1 kabob (without tomato garnish)
Sodium	339 mg
Protein	25 g
Fiber	1 g
Carbohydrate	3 g
Cholesterol	54 mg
Saturated Fat	2 g
Total Fat	4 g
Calories from Fat	26 %
Calories	158

DIETARY EXCHANGE:

Meat

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