VEG­ETABLE STEAK KE­BABS

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IN­GRE­DI­ENTS

/ cup olive oil 12 / cup red wine vine­gar 13 2 tbsp ketchup 2 to 3 gar­lic cloves, minced 1 tsp Worces­ter­shire sauce / tsp each dried mar­jo­ram, 12 basil and oregano / tsp dried rose­mary, crushed 12 1 beef top sir­loin steak (11/ 2 lbs), cut into 1-in. cubes / lb whole fresh mush­rooms 12 2 medium onions, cut into

wedges 11/ cups cherry toma­toes 2 2 small green pep­pers, cut

into 1-in. pieces

Prep Time: 20 min­utes + mar­i­nat­ing Grill Time: 10 min­utes Yields: 6 serv­ings

1. In a small bowl, whisk oil, vine­gar, ketchup, gar­lic, Worces­ter­shire sauce and sea­son­ings. Pour / cup of

1 2 mari­nade into a large re­seal­able plas­tic bag. Add beef, then seal bag and turn to coat. Pour re­main­ing mari­nade into another large re­seal­able plas­tic bag. Add mush­rooms, onions, toma­toes and pep­pers, then seal bag and turn to coat. Re­frig­er­ate beef and veg­eta­bles for 8 hours or overnight.

2. Drain beef, dis­card­ing mari­nade. Drain veg­eta­bles, re­serv­ing mari­nade for bast­ing. On six metal or soaked wooden skew­ers, al­ter­nately thread beef and veg­eta­bles.

3. Grill ke­babs, cov­ered, over medium heat or broil 4 in. from heat for 10-15 min­utes or un­til beef reaches de­sired done­ness and veg­eta­bles are crisp­ten­der, turn­ing oc­ca­sion­ally. Baste with re­served mari­nade dur­ing the last 5 min­utes.

NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (1 ke­bab): 234 calo­ries, 10 g fat, 69 mg choles­terol, 99 mg sodium, 10 g car­bo­hy­drate, 2 g fi­bre, 26 g pro­tein.

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