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Steak And Vegetable Kabobs

Beef.Chef's picture
  Burgundy 1 Cup (16 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
  Onion soup mix 2 Tablespoon
  Salt 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Beef sirloin steak 2 Pound, cut in 1inch pieces
  Zucchini 2 , cut in 1inch pieces
  Ears of corn 2 , cut in 1inch pieces
  Cherry tomatoes 1 Tablespoon

In bowl combine Burgundy, oil, dry onion soup mix, salt, thyme, pepper, and garlic.
Add meat; stir to coat.
Cover; marinate at room temperature 2 hours, or overnight in refrigerator.
Drain meat, reserving marinade.
Sprinkle zucchini and corn with salt.
Using 6 skewers, thread meat alternately on skewers with zucchini and corn.
Place kabobs on cold rack of broiler pan; broil 4 to 6 inches from heat till all sides are browned, allowing 8 minutes total broiling time.
Give kabobs a quarter turn every 2 minutes, brushing with a little of the reserved marinade.
Add a cherry tomato to each skewer.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3324 Calories from Fat 1593

% Daily Value*

Total Fat 178 g274%

Saturated Fat 55.6 g277.9%

Trans Fat 0 g

Cholesterol 426.3 mg142.1%

Sodium 4911.3 mg204.6%

Total Carbohydrates 195 g65%

Dietary Fiber 25.4 g101.5%

Sugars 33 g

Protein 213 g425.9%

Vitamin A 50.9% Vitamin C 201.1%

Calcium 40.6% Iron 126.2%

*Based on a 2000 Calorie diet


Steak And Vegetable Kabobs Recipe