Three-Pepper Beef Kabobs

Ingredients:	1 lb. boneless beef Top Sirloin steak, cut 1 inch thick, or brochettes 2 Tablespoons vegetable oil 1 teaspoon fresh lemon juice 1 teaspoon water 2 teaspoons Dijon-style mustard 1 teaspoon honey 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 1 medium green, red or yellow bell pepper, cut into 1-inch pieces 8 large mushrooms
Preparation:	Cut beef steaks into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare (140 degrees) to medium (160 degrees) turning occasionally. Season with salt, if desired. 4 servings.
Serving:	Note: Beef kabobs may also be grilled. Place on grill over medium coals. Grill 8 to 11 minutes.
Suggestions:	Serve with hot, cooked long-grain and wild rice. Recipe courtesy of the Beef Industry Council