Cooking For Two Italian Beef Kabobs Recipes

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ITALIAN BEEF KABOBS (COOKING FOR 2)



Italian Beef Kabobs (Cooking for 2) image

Balsamic vinegar and fresh oregano take beef kabobs to new flavor heights!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h23m

Yield 2

Number Of Ingredients 8

1 beef bone-in sirloin or round steak, 3/4 pound, 1 inch thick
2 garlic cloves, finely chopped
1/4 cup balsamic vinegar
1/4 cup water
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
2 tablespoons olive or vegetable oil
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1 teaspoon sugar

Steps:

  • Remove fat from beef. Cut beef into 1-inch pieces.
  • Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
  • Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
  • Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.

Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 60 mg, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg

ITALIAN BEEF KABOBS



Italian Beef Kabobs image

Add something zesty to your family's Italian night! Serve beef kabobs with couscous - a mild meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 6

1 1/2 pounds beef boneless sirloin or round steak, 1 inch thick
1 medium red bell pepper, cut into 1-inch pieces
1 package (8 ounces) whole mushrooms
1 medium zucchini, cut lengthwise in half, then cut crosswise into 3/4-inch slices
1/2 cup Italian dressing
9 small red potatoes, cut in half

Steps:

  • Cut beef into 1-inch pieces. Place beef, bell pepper, mushrooms and zucchini in medium glass or plastic bowl. Stir in dressing until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
  • Heat coals or gas grill. Place potatoes in 2-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until almost tender; drain. Cool slightly.
  • Remove beef and vegetables from dressing; reserve dressing. Thread beef, marinated vegetables and potatoes alternately on each of twelve 9-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with dressing.
  • Cover and grill kabobs 4 to 5 inches from medium heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with dressing after 3 minutes. Discard any remaining dressing.

Nutrition Facts : Calories 315, Carbohydrate 38 g, Cholesterol 55 mg, Fiber 4 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg

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