Italian Beef Kabobs
3/4 pound beef bone-in sirloin or round steak — 1 inch thick
2 cloves garlic
1/4 cup balsamic vinegar
1/4 cup water
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano leaves
2 tablespoons olive or vegetable oil
1 1/2 teaspoons chopped fresh marjoram
OR
1/2 teaspoon dried marjoram leaves
1 teaspoon sugar
Cut and discard most of the fat and the bone from the beef. Cut beef into
1-inch pieces.
Peel and finely chop the garlic. Make a marinade by mixing the vinegar,
water, oregano, oil, marjoram, sugar and garlic in a medium glass or
plastic bowl. Stir in the beef until coated. Cover and refrigerate,
stirring occasionally, at least 1 hour but no longer than 12 hours. If you
are using bamboo skewers, soak them in water 30 minutes before using to
prevent burning.
You may need to move the oven rack so it is near the broiler. Set the oven
control to broil.
Remove the beef from the marinade, reserving the marinade. Thread the beef
on the skewers, leaving a 1/2-inch space between each piece. Brush the
kabobs with the marinade.
Place the kabobs on the rack in the broiler pan. Broil kabobs with tops
about 3 inches from heat 6 to 8 minutes for medium-rare to medium
doneness, turning and brushing with marinade after 3 minutes. (The
distance from the heat to the food is important. If the food is too close
to the heat, it will burn.) Discard any remaining marinade.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.
Refrigerate:
“1:00″
Per serving: 373 Calories (kcal); 22g Total Fat; (53% calories from fat); 38g Protein; 5g Carbohydrate; 99mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Broil: 8 minutes
Essential Equipment: four 10-inch metal or bamboo skewers; broiler
pan with rack
Tip
To save time, omit the garlic, vinegar, water, oregano, oil,
marjoram and sugar, and instead, marinate the beef in 2/3 cup
purchased Italian dressing in step 2.
Although you might be tempted to serve the extra marinade with the
cooked kabobs, you should discard any marinade that has been in
contact with raw meat. Bacteria from the raw meat could transfer
to the marinade.
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