Marinade the beef, pepper, and onion in the remaining ingredients for 2-3 hours. Alternate pieces of the veggies and beef on skewers.
Place the kabobs on a 500f grill for one minute a side, four minutes total. Use oven mitts and tongs to rotate them because this is one hot fire.
TIP: The standard recommendation for bamboo skewers is to soak them prior to use to prevent burning them. Given the heat of the grill for this dish, I like to also wrap the exposed handles with foil.
You might get some charring of the onion and pepper but don't worry, that works here.
Serve with a simple basil rice. I took 2 cups of cold sweet jasamine rice and stir fried it in a wok. I added in 10 basil leaves, stemmed and halved and tossed for a minute longer, to wilt the basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4|
|Calories from Fat: 197 (63%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 74.8mg||23 %|
|Sodium 372.5mg||13 %|
|Potassium 454.5mg||12 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.8g|
|Protein 23g||33 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 312
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