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Three Pepper Beef Kabobs

This recipe compliments of the National Cattlemen's Beef Association.

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients
1 1/4 pound Laura's Sirloin Top Butt, about 1" thick
8 large mushrooms
1 medium green, red or yellow bell pepper, cut into 1" pieces
Seasonings:
2 tablespoons canola oil
1 tablespoon fresh lemon juice
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves, crushed
1/8 teaspoon pepper

Directions
1. Cut beef steak into 1" pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper; toss to coat.
2. Alternately thread beef, mushrooms and bell pepper evely onto four 12" metal skewers.
3. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 8 to 10 minutes for medium rare to medium doneness, turning once. Season with salt, if desired.

For the Grill:
1. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 9 to 12 minutes for medium rare to medium doneness, turning occasionally.

Makes 4 servings.

Cooking Tip: Be sure that your peppers are cut into chunks. When cooked, the peppers tend to shrink slightly.

Nutritional Analysis Per Serving
CALORIES 253 (42% from fat); FAT 12.2g (sat 2.4g); PROTEIN 31.7g; CARB 5.7g; FIBER 1.3g; CHOL 75mg; IRON 19.5mg; SODIUM 144mg.

Diabetic Exchanges: 1 vegetable; 4 very lean meat; 2 fat