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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