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Peppercorn Beef Kabobs
Browse the recipe 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 | 3 |