Chef Harry Beef Kabobs Tex-Mex & Southwest
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Servings
Serves 6
Prep Time
30 minutes
Cook Time
10 minutes
Cooking Methods
Pan Frying or Sauté
Pan Broiling
Stir Fry
Beef Type
Shortloin
Ingredients
- 1-1/2 lbs. boneless beef top sirloin steak, cut 1-inch thick
- 2 medium zucchini or yellow squash, cut lengthwise in half, then crosswise into 1-inch slices
- 1 red onion, cut into 12 wedges
- 1 medium red oryellow bell pepper, cut into 1-inch pieces
- 12 button mushrooms
- 12 cherry tomatoes
- Hot cooked rice
- Seasoning
- 2 Tbsp. paprika
- 1 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/8-1/4 tsp. ground red pepper
- 1 Tbsp. olive oil
Instructions
Cut beef steak into 1-1/4-inch pieces. Set aside.
Combine seasoning ingredients in large bowl. Add beef, zucchini, onion, bell pepper, mushrooms and tomatoes; toss to coat evenly.
Alternately thread beef and vegetable pieces evenly onto twelve 12-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
Serve kabobs with rice, as desired.
Suggestions
Cook’s Tip: Three tablespoons steak seasoning blend may be substituted for seasoning ingredients. Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill kabobs, covered, 9 to 10 minutes for medium rare to medium doneness, turning occasionally.
Nutritional Information
Nutrition information per serving: 222 calories; 7.8 g fat (2 g saturated fat; 4 g monounsaturated fat); 49 mg cholesterol; 68.7 mg sodium; 9 g carbohydrate; 3.1 g fiber; 29 g protein; 9.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 2.7 mg iron; 34.1 mcg selenium; 5.4 mg zinc.
