Beef and tater kabobs

4 servings

Ingredients

Quantity Ingredient
cup Red-wine vinegar
cup Dry red wine
2 teaspoons Dried rosemary
2 tablespoons Olive oil
¼ teaspoon EACH salt and black pepper
¾ pounds Boneless sirloin; cut into 1-inch cubes
1 pounds Very small new potatoes
1 Medium-size zucchini
1 Red onion; quartered
1 Sweet yellow pepper; cut into 1-inch squares
6 Cherry tomatoes

Directions

Prep: 20 minutes Refrigerate: overnight Broil: 8 minutes Makes 4 servings (6 skewers) at $ 1.43 each.

1) Combine vinegar, wine, rosemary, oil, salt, pepper in bowl. Add meat. Cover; refrigerate overnight.

2) Cook potatoes in boiling water 8 to 10 minutes. Add zucchini for last 4 to 6 minutes or until half-cooked. Drain potatoes and zucchini.

3) Slice zucchini 1 inch thick. Add with onion, sweet pepper, tomatoes to meat; marinate 10 minutes.

4) Skewer meat, onion, potato, zucchini, pepper and tomatoes on 6 metal 10-inch skewers.

5) Broil kabobs 4 to 6 inches from heat for 4 minutes on each side or until the meat is cooked through.

Nutrient Value per serving: 313 calories, 27 g protein, 13 g fat, 20 g carbohydrate, 554 mg sodium, 69 mg cholesterol.

Exchanges: ½ starch/bread, 2¾ meat, 1 ¼ vegetable, 1 ½ fat.

from Family Circle magazine 9/1/95 typed and posted by teri chesser 8/95 Submitted By TERI CHESSER On 08-01-95

Related recipes