Beef with Mushroom Kabobs by Murdoc Khaleghi, MD

Serve these kabobs with cooked brown rice, a tomato and spinach salad, and Silken Chocolate Mousse (Chapter 19) for dessert.

INGREDIENTS | SERVES 4

¼ cup dry red wine

1 tablespoon olive oil

⅛ teaspoon salt

⅛ teaspoon cayenne pepper

1 tablespoon dried basil leaves

2 cloves garlic, minced

1 pound beef sirloin steak

½ pound button mushrooms

½ pound cremini mushrooms

1 tablespoon lemon juice

In a medium glass bowl, combine wine, olive oil, salt, pepper, basil leaves, and garlic, and mix well. Cut steak into 1½" cubes and add to wine mixture. Stir to coat, cover, and refrigerate for 1 hour.
Preheat grill. Drain steak, reserving marinade. Trim mushroom stems and discard; brush mushrooms with lemon juice. Thread steak and mushrooms onto skewers.
Grill for 7–10 minutes, turning once and brushing with marinade, until beef is deep golden-brown and mushrooms are tender. Discard remaining marinade.

Low Cholesterol