Beef, Pepper and Mushroom Kabobs


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Make your next barbecue a fiesta with these low fat kabobs over brown rice and pine nuts.

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  • 1 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. water
  • 2 tsp. Dijon mustard
  • 1/2 tsp. chopped fresh oregano
  • 1/4 tsp. freshly ground black pepper
  • 1 lb. boneless top sirloin steak, cut into 1" squares
  • 1 large red bell pepper, cut into 1 inch pieces
  • 12 large mushrooms
  • 2 C. cooked brown rice
  • 1/4 C. pine nuts, toasted

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In a large bowl, whisk together the lemon juice, oil, water, mustard, oregano, and black pepper. Add the steak, bell pepper, and mushrooms, tossing to coat. Alternately thread the steak, bell pepper, and mushrooms on each of 4 metal skewers. Set aside. Prepare the rice according to package directions. Keep warm. Meanwhile, place the kabobs on a grill over medium coals. Grill uncovered, turning occasionally for 8-11 minutes or until a meat thermometer measures 145 degrees (for medium-rare). Mix the toasted pine nuts into the rice. Serve the kabobs over the rice mixture, allowing 1/2 C. rice per serving.

Yield: 4 servings

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