July 31, 1996 in Food

Beef Kebabs Perfect For Summer Meal

Linda Gassenheimer Knight-Ridder/Tribune News Service

On a warm summer’s evening, heat up the grill to make an entire dinner outside with no fuss.

These Honey Mustard Beef Kebabs take only a few minutes to cook on a hot grill or under a preheated broiler. Sirloin is the best cut of meat to use; flank, skirt or other quick-cooking cuts also work well. The best way to grill these kebabs is to sear them over the hottest part of the grill and then move them away from the center heat to cook through.

Grilling vegetables gives them a smokey flavor; they can be easily cooked along with the meat.

Honey Mustard Beef Kebabs

1/2 cup Dijon mustard

1/4 cup honey

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper

3/4 pound boneless beef sirloin steak, cut into 1-inch cubes

Combine mustard, honey and Worcestershire. Divide mixture, pouring half into 2 small bowls or ramekins to be used as a dipping sauce.

Coat beef kebabs with the remaining sauce by dipping the cubes into mixture. Place on skewers and grill or broil about 5 minutes. Turn and cook another 3 minutes. Salt and pepper kebabs. Serve with the dipping sauce and vegetables.

Yield: 2 servings.

Nutrition information per serving: 561 calories, 39 grams protein, 38 grams carbohydrate, 27 grams fat (43 percent fat calories), 150 milligrams cholesterol, 1534 milligrams sodium.

Grilled Vegetables

1 small yellow squash

1 small zucchini

4 creamer or small red potatoes, about 1/4 pound

1 small white onion

1/2 tablespoon margarine or butter

1 medium clove garlic, crushed

1/2 tablespoon water

Salt and freshly ground black pepper to taste

Spray grill-top cooking rack with vegetable oil spray.

Wash squash, zucchini and potatoes. Cut ends off squash and zucchini and cut in half lengthwise. Cut each piece in half again. You will have 4 long strips of each vegetable.

Place potatoes in a bowl and microwave on high for 3 minutes or place in a pan with water and boil for 5 minutes. Slice potatoes in half and place on rack. Peel onion, cut into -inch slices and place on rack. Melt margarine or use liquid margarine and mix with garlic and water. Spoon half of mixture over vegetables.

Place vegetables on medium-hot grill or under preheated broiler. Grill 10 minutes and turn. Spoon remaining margarine over vegetables and grill another 10 minutes. Vegetables should be cooked through but not black. Sprinkle with salt and pepper and serve with kebabs.

Yield: 2 servings.

Nutrition information per serving: 134 calories, 4 grams protein, 24 grams carbohydrate, 3 grams fat (20 percent fat calories), 5 grams fiber, no cholesterol, 41 milligrams sodium.

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