Beef and tater kabobs
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
⅓ | cup | Red-wine vinegar |
⅓ | 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
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