Kaleidoscope Beef Kabobs Kabobs

Ingredients

• 1 lb. boneless beef top sirloin steak, cut 1-inch thick
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, cut lengthwise in half, then crosswise into 1-inch pieces
• 16 canned pineapple chunks, drained
• salt and pepper
• hot cooked brown rice

Marinade

• 3 large cloves garlic, minced
• 2 Tbsp. sesame seeds
• 2 Tbsp. fresh lime juice
• 2 Tbsp. honey
• 2 Tbsp. soy sauce

Instructions

Cut steak into 1-1/4 inch square pieces. Combine marinade ingredients in small bowl. Remove and reserve 1/4 cup in microwave-safe measuring cup. Place beef and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

Remove steak from marinade; discard marinade. Alternately thread beef, bell pepper, zucchini and pineapple evenly onto eight 10-inch metal skewers. Place kabobs on a grid over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired.

Meanwhile place reserved marinade in microwave. Microwave on HIGH 30 to 60 seconds or until hot and just beginning to bubble; stir after heating. Serve kabobs over the rice. Drizzle with heated marinade.

Tips from Our Cook

For a quick and easy marinade, substitute a store-bought, light Asian-style dressing.

Nutritional Information

Nutrition info per serving: 354 calories; 31 g protein; 40 g carbohydrate; 8 g fat (2 g saturated fat; 3 g monounsaturated fat).