Name: Beef, Pepper & Mushroom Kabobs
Ingredients: 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 1 tablespoon water; 2 teaspoon 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

Beef, Pepper & Mushroom Kabobs

Cooking MethodGrilling

Ingredients

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

Instructions

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.