1 pound boneless beef sirloin steak -- cut 1 inch thick
1 large green, red or yellow bell pepper -- cut in 1 1/4"
12 large mushrooms
1 6 ounce pa long grain and wild rice blend
1/4 teaspoon salt
***SEASONING***
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
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. 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. Serving Ideas : Serve kabobs with rice.
