Steak-and-Pepper Kabobs
Serve these kabobs with a rice pilaf and a mixed fruit salad.
INGREDIENTS
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon onion salt
- ½ teaspoon chili powder
- ⅛ teaspoon ground cloves
- 1 (1-pound) sirloin steak, cut in 1″ cubes
- 2 red bell peppers, cut in strips
- 2 green bell peppers, cut in strips
In small bowl, combine brown sugar, garlic powder, cayenne pepper, onion salt, chili powder, and clove, and mix well.
Toss sirloin steak with brown sugar mixture. Place in glass dish and cover; refrigerate for 2 hours.
When ready to cook, prepare and preheat grill. Thread steak cubes and pepper strips on metal skewers.
Grill 6″ from medium coals for 5–8 minutes, turning once, until steak reaches desired doneness and peppers are crisp-tender. Serve immediately.
Serves 4
Calories: 205.53
Fat: 6.23 grams
Saturated fat: 2.24 grams
Dietary fiber: 3.03 grams
Sodium: 133.03 mg
Cholesterol: 58.54 mg
Dry Rubs
A dry rub adds flavor and moistness to meat and also makes it easier for the meat to caramelize on the grill because there is less moisture to dilute the sugars. You can create rubs with any types of flavoring or seasoning you'd like. Make a large batch and store in a tightly covered jar in a cool place for up to 3 months.
