Classic Beef Kabobs

Cubes of seasoned, tender steak grilled with mushrooms, peppers, and onions on a skewer. A recipe that's perfect for an appetizer, snack, or dinner.

Ingredients

• 1 pound beef Top Sirloin Steak cut 1-inch thick
• 8 ounces mushrooms
• 1 medium red, yellow, or green bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• Salt
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Instructions

1. Cut beef Top Sirloin Boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.

   Cook's Tip: One pound beef Tenderloin Steak cut 1-inch thick may be used. 

2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

   Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.

   Cook's Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

• Test Kitchen Tips Thread steak pieces onto skewers leaving small spaces between them. Loose or tight spacing can cause beef to cook unevenly.