This week's meal was Greek-Style Beef Kabobs, another great recipe brought to you by the fine people at Diabetic Cooking. I think it was amazing; Ben believes it was merely pretty good. As usual, we altered a little.
We used:
1 and 1/2 pounds of beef sirloin steak cut into pieces (one inch thick)
1/4ish cup fat-free Italian salad dressing (we used a little extra)
4 tablespoons fresh lemon juice
1 tablespoon dried oregano
1 tablespoon Worcestershire sauce
2 teaspoons dried basil
1 teaspoon grated lemon peel
1/4 teaspoon red pepper flakes
1 green bell pepper, cut into chunks
1 package grape tomatoes
1 package mushrooms
2 teasopons olive oil
1/4 teaspoon salt
1) Combine the beef, salad dressing, 3 tablespoons lemon juice, oregano, Worchestershire sauce, basil, lemon peel, and red pepper flakes in large resealable bag. Seal tightly; turn to coat. Refrigerate at least 8 hours, turning occasionally. We refrigerated it 18 hours because I was dumb and didn't realize it needed to be refrigerated at all. Thus, we had to leave it over night.
2) Preheat the broiler. Put all peppers, tomatoes, meat, and mushrooms on some skewers. Spray a rimmed baking sheet with nonstick cooking spray. Brush kabobs with marinade; place them on the baking sheet. We broiled the kabobs for 9 minutes, turning twice. Remove skewers to serving platter.
3) Add 1 tablespoon lemon juice, olive oil, and salt to pan drippings on baking sheet; stir. Pour juices over kabobs.
5 Carbs, 193 calories, and 8 grams of fat for each skewer (according to Diabetic Cooking math, which always seems to be somewhat off). Keep in mind that they did not have mushrooms in the original.
On the whole, I thought it was quite delicious and I loved it. We will definitely make it again, possibly with garlic next time. Yum!
Posted by LoWriter at May 19, 2008 07:19 PM