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