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Beef Zucchini 'N Pepper Kabobs Recipe
|Salad oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Cracked black pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Beef sirloin steak/Beef sirloin tip||1 1⁄2 Pound, cut into 0.25 inch cubes|
|Zucchini||3 Small, cut crosswise into 1 inch pieces|
|Red peppers||2 , each cut into 12 pieces|
Serving size: Complete recipe
Calories 2079 Calories from Fat 1289
% Daily Value*
Total Fat 144 g221.7%
Saturated Fat 37.8 g188.8%
Trans Fat 1 g
Cholesterol 319.7 mg
Sodium 804.2 mg33.5%
Total Carbohydrates 44 g14.7%
Dietary Fiber 11.1 g44.3%
Sugars 28.5 g
Protein 147 g293.2%
Vitamin A 178.1% Vitamin C 670.1%
Calcium 28.5% Iron 77.3%
*Based on a 2000 Calorie diet
Place beef cubes and marinade in a plastic bag or utility dish, turning to coat meat; tie bag securely or cover dish.
Marinate beef in the refrigerator 6 to 8 hours (or overnight).
Pour off and reserve marinade.
Cut crosswise slits,1/4 inch apart, halfway through each piece of zucchini.
Alternately thread beef cubes, red pepper and zucchini pieces on 4 skewers; brush vegetables with marinade.
Place kabobs on a rack in the broiler pan so that meat is 3 to 4 inches from heat; broil 15 to 20 minutes, depending on doneness desired (rare or medium), turning and brushing with marinade occasionally.
Season lightly with salt if desired.