Source: America's Favorite Food Associations

Beef, Pepper and Mushroom Kabobs
Serve this tasty dish with sliced tomatoes topped with olive oil and fresh basil.
Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes


1 pound boneless beef top sirloin steak, cut 1-inch thick
1 large bell pepper, green
12 large mushrooms
1 package (6 ounces) long grain and wild rice
1/4 teaspoon salt
1 teaspoon lemon juice, fresh
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon oregano, dried
1/4 teaspoon pepper

Trim fat from beef steak; cut into 1 1/4-inch pieces. In large bowl, whisk together lemon juice, 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 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.

Note: Kabobs can also be cooked on grill.