Beef and Vegetable Kebabs

By red flower lady

Simple and delicious, these kebabs are perfect for any summer get together.

Beef and Vegetable Kebabs
  • 1/2 cup brown rice

  • 2 cups water

  • 4 ounces top sirloin (choice)

  • 3 tablespoons fat-free Italian dressing

  • 1 green pepper, seeded and cut into 4 pieces

  • 4 cherry tomatoes

  • 1 small onion, cut into 4 wedges

  • 2 wooden skewers, soaked in water for 30 minutes, or metal skewers

  1. In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.

  2. Cut the meat into 4 equal portions. Put the meat in a small bowl and pour Italian dressing over the top. Put in the refrigerator for at least 20 minutes to marinate, turning as needed.

  3. Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

  4. Thread 2 cubes of meat, 2 green pepper slices, 2 cherry tomatoes and 2 onion wedges onto each skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10 minutes, turning as needed.

  5. Divide the rice onto individual plates. Top with 1 kebab and serve immediately.

Nutritional Facts

204 mg
Total fat
4.5 g
Saturated Fat
1.7 g
Total Carbohydrate
22.1 g
Dietary fiber
2.9 g
14.7 g
102 mg

beef grill main dish vegetables

2 replies

Unicorn_Lady 2015-07-09 20:42:34 -0500 Report

I love kebobs! I probably would not use the rice, and I would make my own dressing, but I like this idea and recipe. :)