VEGETABLE STEAK KEBABS
/ 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.