Beef Pepper Mushroom Kabobs Recipes

Steps:

• Trim fat from beef steak; cut into 1 1/4-inch pieces.
• In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
• Prepare rice according to package directions; keep warm.
• Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
• Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice) Total preparation and cooking time: 30 minutes Cook's Tip: To grill, place kabobs on grid over medium, ash-covered cools.
• Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.

Steps:

• 1. Trim fat from beef steak; cut into 1 1/4 inch pieces.
• 2. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat.
• 3. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
• 4. Prepare rice according to package directions; keep warm.
• 5. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat.
• 6. Broil 9 to 12 minutes for medium - rare to medium doneness, turning occasionally.
• 7. Season with salt.
• 8. Serve kabobs with rice.
• 9. Cook\'s tip: To grill, place kabobs on grid over medium, ash-covered coals.
• 10. Grill kabobs, uncovered, 8 to 11 minutes for medium-rare to medium doneness, turning occasionally; season with salt.

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.