Tacos on a Stick

PREP: 15 min. + mar­i­nat­ing • GRILL: 15 min. MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX -

Kids like as­sem­bling these cre­ative kabobs al­most as much as they like de­vour­ing them. Their sen­sa­tional south­west­ern fla­vor is a taco-night twist on clas­sic beef shish kabobs. —Dixie Terry, Gore­ville, IL

1 en­ve­lope taco sea­son­ing 1 cup tomato juice 2 Tbsp. canola oil 2 lbs. beef top sir­loin steak, cut into 1-in. cubes 1 medium green pep­per, cut into chunks 1 medium sweet red pep­per, cut into chunks 1 large onion, cut into wedges 16 cherry toma­toes Salsa con queso or sour cream, op­tional

1. In a large re­seal­able plas­tic bag, com­bine the taco sea­son­ing, tomato juice and oil; mix well. Re­move 1/2 cup for bast­ing; re­frig­er­ate. Add beef to the bag; seal and turn bag to coat. Re­frig­er­ate for at least 5 hours.

2. Drain and dis­card mari­nade from beef. On metal or soaked wooden skew­ers, al­ter­nately thread beef, pep­pers, onion and toma­toes. Grill, un­cov­ered, over medium heat for 3 min­utes on each side. Baste with re­served mari­nade. Con­tinue turn­ing and bast­ing for 8-10 min­utes or un­til meat reaches de­sired done­ness. If de­sired, serve with salsa con queso or sour cream.

PER SERV­ING 277 cal., 10g fat (3g sat. fat), 61mg chol., 665mg sod., 12g carb. (4g sug­ars, 2g fiber), 34g pro. Di­a­betic ex­changes: 4 lean meat, 2 veg­etable, 1 fat.

Tacos on a Stick

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