Beef, Pepper & Mushroom Kabobs Kabobs

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Servings
   Serves 4

Cook Time
   15 minutes

Cooking Methods
   Grilling
   Broiling

Ingredients

• 1 lb. boneless beef sirloin steak, cut 1-inch thick
• 1 large green, red or yellow bell pepper, cut 1-1/4-inch strips
• 12 large mushrooms
• 1 package long grain and wild rice blend (6 ounces)
• 1/4 tsp. salt
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. olive oil
• 1 Tbsp. water
• 2 tsp. Dijon-style mustard
• 1 tsp. honey
• 1/2 tsp. dried oregano leaves
• 1/4 tsp. pepper

Instructions

Trim fat from beef steak and cut into 1-1/4-inch cubes.

In a large bowl whisk together lemon juice, olive oil, water, mustard, honey, oregano and pepper. Add beef, bell pepper and mushrooms, tossing to coat.

Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.

Prepare rice according to package directions; keep warm.

Meanwhile place kabobs on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 9-12 minutes for medium-rare to medium doneness, turning occasionally. Season with salt.

Suggestions

Kabobs may also be grilled over medium heat or medium coals. Grill kabobs, uncovered 10-12 minutes for medium-rare to medium doneness, turning occasionally to prevent burning of honey. If you are using wood or bamboo skewers, be sure to soak them in water (about 10 minutes) before placing on the grill to prevent burning.