Ingredients
- 12 mushrooms
- 1 bell pepper
- 450 gr beef sirloin steak
- 85 gr long (grain)
- 16 ml p lemon juice (fresh)
- 16 ml p water
- 16 ml p olive oil
- 10 ml dijon-style mustard
- 5 ml honey
- 1 gr salt
- 1 gr oregano leaves (dried)
- 1 gr pepper
Trim fat from beef steak; cut into 3 cm pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 30 cm metal skewers. Prepare rice according to package directions; keep warm. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3 to 10 cm from heat. Broil 9 to dozen minutes for mediumrare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.
Cook's tip: To grill, place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for medium-rare to medium doneness, turning occasionally; season with salt.
