Beef,Pepper and Mushroom Kabobs
Source of Recipe
Master Chef Don Easley
Start to finish: 30 minutes
(Notes: 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.)
List of Ingredients
1 pound boneless beef sirloin steak, cut 1 inch thick
1 large green, red or yellow bell pepper, cut in 1 1/4" pieces
12 large mushrooms
1 6 ounce package long grain and wild rice blend
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1.Trim fat from beef steak; cut into 1 1/4 inch pieces.
2.In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat.
3.Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
4.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.