Beef Kebabs Recipe - Cooking Index
Beef Kebabs Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Beef sirloin tip |
| 1/2 cup | 118ml | Lemon juice |
| 1 | Onion - grated | |
| 1 teaspoon | 5ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Curry powder |
| 1/4 teaspoon | 1.3ml | Ground ginger |
| 1 teaspoon | 5ml | Worcestershire sauce |
| 1 | Bay leaf | |
| 1 | Garlic clove - crushed | |
| 1 | Whole mushrooms - (4.5 oz) | |
| 1 | Whole onions - (15 oz) | |
| 1 | Green bell pepper - cut 16 pieces | |
| 16 | Cherry tomatoes |
Cut the meat into 1 1/2-inch cubes.
Combine the lemon juice, onion, salt, pepper, curry powder, ginger, Worcestershire, bay leaf and garlic in a shallow dish. Add the meat, toss well to coat, and refrigerate, covered, for 4 hours or longer.
Heat the broiler or heat an outdoor grill on medium-high heat.
Thread the beef onto eight (10- to 12-inch) skewers, alternating with the mushrooms, onions, bell pepper and tomatoes. Broil the kebabs 5 inches from the heat source or grill until the meat reaches desired doneness, 8 to 10 minutes, turning occasionally.
This recipe yields 4 to 8 servings.
Each of 8 servings: 328 calories; 212 mg sodium; 72 mg cholesterol; 22 grams fat; 9 grams saturated fat; 10 grams carbohydrates; 22 grams protein; 2 grams fiber.
Source:
The Los Angeles Times, 01-09-2002
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