Beef and Mushroom Kabobs - 4g Carbs, 1g Fiber
From The Sonoma Diet
This flavorful blend of black pepper, oregano, and thyme is the
perfect way to spice up your kabobs!
Prep: 25 minutes
Marinate: 30 minutes to 1 hour
Grill: 8 minutes
Makes: 6 servings
1/3 cup balsamic vinegar
2 Tbsp extra-virgin olive oil
2 Tbsp water
1 medium shallot, thinly sliced
2 Tbsp chopped fresh oregano or 2 tsp dried oregano, crushed
1 1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme, crushed
2 cloves garlic, minced (1 tsp minced)
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/2 lb beef tenderloin or boneless sirloin, cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
8 oz fresh mushrooms
12 cherry tomatoes
1. For marinade, in a medium bowl combine vinegar, oil, the water,
shallot, oregano, thyme, garlic, the 3/4 teaspoon kosher salt, and
the 1/2 teaspoon pepper.
2. Season meat with additional kosher salt and pepper. Place meat in
a self-sealing plastic bag set in a shallow dish. Pour half of the
marinade over meat. (Reserve remaining marinade for vegetables.) Seal
bag; turn to coat meat. Marinate meat in refrigerator for 30 minutes
to 1 hour, turning bag occasionally.
3. Place mushrooms and cherry tomatoes in another self-sealing plastic
bag set in a shallow dish. Pour remaining marinade over vegetables.
Seal bag; turn to coat vegetables. Marinate at room temperature for
20 minutes.
4. Drain meat and vegetables, discarding marinade. On twelve 10-inch
skewers,* alternately thread beef, mushrooms, and tomatoes, leaving a
1/4-inch space between pieces.
5. For a charcoal grill, place kabobs on the rack of an uncovered
grill directly over medium coals. Grill until desired doneness,
turning kabobs once halfway through grilling. Allow 8 to 12 minutes
for medium-rare doneness (145 degrees F) or 12 to 15 minutes for
medium doneness (160 degrees F). (For a gas grill, preheat grill.
Reduce heat to medium.
Place kabobs on grill rack over heat. Cover and grill as above.)
Nutrition Facts per Serving:
220 Calories, 11g Total Fat (4g Sat. Fat), 70mg Cholesterol,
177mg Sodium, 4g Carbs, 1g Fiber, 25g Protein
*Note:
If using wooden skewers, soak them in water at least 1 hour before
using.
Broiler method:
Place kabobs on the unheated rack of a broiler pan. Broil 4 to 5
inches from the heat until desired doneness. Allow 8 to 12 minutes
for medium-rare doneness (145 degrees F) or 12 to 15 minutes for
medium doneness (160 degrees F), turning once halfway through broiling.