Beef, Pepper & Mushroom Kabobs

• 30 min
• 4 SERVINGS
• 360 Cal
• 32 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steak boneless, cut 1-inch thick
• 1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
• 12 large mushrooms
• 1 package (6.0 ounces) long grain and wild rice blend
• 1/4 teaspoon salt

• 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

---

Cooking:

1. Trim fat from beef To Sirloin Steak; cut into 1-1/4-inch pieces. In large bowl, whisk together Marinade 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. Discard Marinade.
2. Prepare rice according to package directions; keep warm.
3. Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.
Cook's Tip: To broil, 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.