1 ¼ lbs boneless beef top sirloin steak, cut into 1-inch pieces
8 oz white mushroom, cut in half, larger mushrooms cut in quarters
1 medium green or red bell pepper, cut into 1-inch pieces
½ small yellow onion, cut into 1-inch wedges, separated
1 ½ tbsp all-natural coffee rub for beef
1
Prepare outdoor grill for direct grilling over medium-high heat. Soak 8 (12-inch) wooden skewers in water 20 minutes.
2
Place beef and vegetables in a large bowl; spray with cooking spray. Add coff ee rub; toss to coat.
3
Alternately thread beef and vegetables onto skewers. Place kabobs on hot grill rack; cover and cook 8 minutes or until internal temperature of beef reaches 145° for medium-rare or to desired doneness, turning kabobs occasionally.
Dietitian Tip: For a tapas-style spread, serve the kabobs alongside pita chips and an assortment of dips like hummus and tzatziki. You can even dip the kabobs for added fl avor.
Ingredients
1 ¼ lbs boneless beef top sirloin steak, cut into 1-inch pieces
8 oz white mushroom, cut in half, larger mushrooms cut in quarters
1 medium green or red bell pepper, cut into 1-inch pieces
½ small yellow onion, cut into 1-inch wedges, separated
1 ½ tbsp all-natural coffee rub for beef