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Red Wine & Oregano Beef Kabobs
Makes 4 servings
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Ingredients
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1/4
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cup dry red wine
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1/4
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cup finely chopped fresh parsley
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2
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tablespoons Worcestershire sauce
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1
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tablespoon reduced-sodium soy sauce
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1
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teaspoon dried oregano
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3
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cloves garlic, minced
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1/2
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teaspoon salt (optional)
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1/2
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teaspoon black pepper
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3/4
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pound boneless beef top sirloin steak, cut into 16 (1-inch) pieces
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16
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whole mushrooms (about 8 ounces total)
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1
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medium red onion, cut in eighths and layers separated
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1. Combine wine, parsley, Worcestershire, soy sauce, oregano, garlic, salt, if desired, and pepper in small bowl; stir until well blended. Place steak, mushrooms and onion in resealable food storage bag. Add wine mixture; toss. Seal and marinate in the refrigerator 1 hour, turning frequently.
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2. Soak 4 (12-inch) or 8 (6-inch) bamboo skewers in water for 20 minutes to prevent burning.
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3. Preheat broiler. Alternate beef, mushrooms and 2 layers of onion on skewers.
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4. Coat broiler rack with nonstick cooking spray. Arrange skewers on broiler rack; brush with marinade. Broil 4 to 6 inches from heat source 8 to 10 minutes, turning occasionally.
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©Publications International, Ltd.
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Nutrients per Serving
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(1 (12-inch) kabob)
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Calories
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163
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Calories from Fat
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24 %
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Total Fat
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4 g
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Saturated Fat
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1 g
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Cholesterol
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40 mg
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Carbohydrate
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8 g
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Fiber
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1 g
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Protein
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22 g
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Sodium
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209 mg
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Dietary exchanges
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1-1/2 Vegetable
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2 Meat
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