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Southwest Steak Kabobs |
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Serves: 4
Print this Recipe
Prep Time: 30 minutes - Yield: 4 kabobs
1/4 cup margarine or butter, melted
1/4 cup chopped fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon hot pepper sauce
2 ears fresh sweet corn, husked, each cut into 1-inch cubes
8 pickled sweet red cherry peppers
1 pound boneless beef sirloin steaks, cut into 1-inch cubes
1. GRILL DIRECTIONS: Heat grill. In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well. Alternately thread corn, peppers and beef cubes onto four 12 to 14-inch metal skewers.
2. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 8 minutes or until corn is tender and beef is of desired doneness, turning once and brushing frequently with margarine mixture.
TIP: To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning and brushing with margarine mixture as directed.
Nutrition Information Per Serving: Serving Size: 1 Kabob * Calories: 230 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 60 mg 20% * Sodium: 340 mg 14% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 23 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 0% * Iron: 15% * Dietary Exchanges: 1 Starch, 3 Lean Meat or 1 Carbohydrate, 3 Lean Meat
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Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
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Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
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Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
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