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LOCATION: Recipes >> Outdoor Cooking >> Beef, Pepper & Mushroom Kabobs

Print this Recipe    Beef, Pepper & Mushroom Kabobs

1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

1 pound boneless beef sirloin steak, cut 1 inch thick
1 large green, red or yellow bell pepper, cut into 1 1/4-inch pieces
12 large mushrooms

1 package (6 ounces) long grain and wild rice blend
1/4 teaspoon salt

Trim fat from beef steak; cut into 1 1/4 inch pieces.

In large bowl, whisk together seasoning ingredients; 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. Cook's tip: To grill, place kabobs on grid over
medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes
for medium-rare to medium doneness, turning occasionally; season
with salt. Makes 4 servings.

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