Spanish beef kebabs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Orange juice |
| ¼ | cup | Tomato juice |
| 2 | teaspoons | Olive oil |
| 1½ | teaspoon | Lemon juice |
| 1 | teaspoon | Or‚gano, dried |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Cumin, ground |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper, black |
| 10 | ounces | Boneless lean beef; cut into 2\" cubes |
| 1 | medium | Red onion; cut into 8 wedges |
| 8 | eaches | Cherry tomatoes |
Directions
YIELD: 4 SERVINGS
To prepare marinade, in gallon-size sealable plastic bag, combine orange and tomato juice, oil, lemon juice, oregano, paprika, cumin, salt and pepper. Add beef cubes; seal bag, squeezing out air; turn to coat beef. Refrigerate at least 2 hours or overnight, turning bag over occasionally. Spray grill rack with nonstick cooking spray.
Place grill rack 5" from coals. Prepare grill according to manufacturer's directions. Drain beef, reserving marinade. Thread equal amounts of beef, onion and tomatoes onto 4 metal or soaked bamboo skewers. Grill kebabs 15-20 minutes, or unti done to taste, turning and brushing frequently with reserved marinade. Each serving provides: ½ FA, 2 P, ½ V, ¼ FR. Per serving: 139 cal, 17 g pro, 5 g fat, 5 g car, 134 mg sod, 44 mg chol. From: WWM May '91 ; Valerie Whittle
Submitted By SAM WARING On 02-05-95