Grilled Caesar Beef Appetizer Kabobs
Prep: 20 min Start To Finish: 1 hr 30 min
30 kabobs
Gathering with friends? Try these tantalizing tidbits for starters.
1 pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-
inch pieces
1 medium yellow or green bell pepper, cut into 1-inch pieces
1 cup 1-inch pieces pattypan or yellow summer squash
1 1/2 cups whole mushrooms
1 1/2 cups cherry tomatoes
1/2 cup Caesar dressing
1/4 teaspoon coarsely ground pepper
30 wooden skewers (6 to 8 inches)
Romaine leaves
Additional Caesar dressing, if desired
Chopped fresh chives, if desired
1. In large re-sealable food-storage plastic bag, place beef, bell
pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the
ground pepper. Pour over beef and vegetables; seal bag and turn to
coat. Refrigerate at least 1 hour but no longer than 4 hours,
turning bag occasionally. Soak skewers in water about 1 hour to
prevent burning.
2. Heat coals or gas grill for direct heat. Remove beef and
vegetables from marinade; discard marinade. Remove skewers from
water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom,
squash, bell pepper piece or tomato to end of each skewer.
3. Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8
minutes for medium beef doneness, turning frequently.
4. Arrange romaine on serving platter. Top with kabobs. Spoon
additional dressing into small bowl for dipping; sprinkle with
chives.
1 Serving: Calories 35 (Calories from Fat 20); Total Fat 2g
(Saturated Fat 0g; Trans Fat ncg); Cholesterol 10mg; Sodium 40mg;
Total Carbohydrate 1g (Dietary Fiber 0g; Sugars ncg); Protein 3g
% Daily Value: Vitamin A 0%; Vitamin C 8%; Calcium 0%; Iron 2%
Exchanges: 1/2 Medium-Fat Meat
Carbohydrate Choices: nc
from: bettycrocker.com