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Beef & Vegetable Kebabs

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Beef and Vegetable Kebabs

Beef and Vegetable Kebabs recipe

 

Yield

2 servings

Prep

8 min

Cook

10 min

Ready

70 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 ounces beef, sirloin steak
top
Camera
3 tablespoons salad dressing, fat-free
Italian
*
1 each sweet yellow bell peppers
seeded and cut into chunks
Camera
1 each sweet red bell peppers
seeded and cut into chunks
Camera
1 small zucchini
cut into rounds, or use onions
Camera
2 each skewers
wooden, soaked in water for 30 minutes, or metal skewers
*

Ingredients

Amount Measure Ingredient Features
115.6 ml/g beef, sirloin steak
top
Camera
45 ml salad dressing, fat-free
Italian
*
1 each sweet yellow bell peppers
seeded and cut into chunks
Camera
1 each sweet red bell peppers
seeded and cut into chunks
Camera
1 small zucchini
cut into rounds, or use onions
Camera
2 each skewers
wooden, soaked in water for 30 minutes, or metal skewers
*

Directions

Cut the meat into 4 equal portions.

Put the meat in a small bowl and pour Italian dressing over the top.

Put in the refrigerator for at least 20 minutes to marinate, turning as needed.

Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler.

Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.

Position the cooking rack 4 to 6 inches from the heat source.

Thread 1 cube of meat, 1 yellow pepper slices, 1 cube of meat, 1 red pepper slice, 1 cube of meat, and 1 zucchini round or onion wedges onto each skewer.

Place the kebabs on the grill rack or broiler pan.

Grill or broil the kebabs for about 5 to 10 minutes, turning as needed.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 19835% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 57mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 18%
Sugars g
Protein 37g
Vitamin A 45% Vitamin C 136%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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