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Beef, Pepper & Mushroom Kabobs Beef, Pepper & Mushroom Kabobs


1 pound boneless top sirloin steak, cut 1-inch thick
1 large green, red or yellow bell pepper, cut into 1 ¼-inch pieces
12 large mushrooms
1 package (6 ounces) long grain and wild rice blend
¼ teaspoon salt

1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water 2 teaspoons Dijon-style mustard
1 teaspoon honey
½ teaspoon dried oregano leaves
¼ teaspoon pepper


1. Trim fat from steak, and cut into 1 ¼-inch pieces. In large bowl, whisk together seasoning ingredients, and add beef, bell peppers and mushrooms, tossing to coat. Alternately thread pieces of beef, bell peppers and mushrooms on each of four 12-inch metal skewers. 2. Prepare rice according to package directions, and keep warm. 3. Meanwhile, place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for medium-rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.