Beef and Mushroom Kabobs (sonoma diet)

By BClover

Facts per serving: 220 cal., 11 g total fat (4 g sat. fat), 70 mg chol., 177 mg sodium, 4 g carb., 1 g fiber, 25 g pro.



This flavorful blend of black pepper, oregano, and thyme is the perfect way to spice up your kabobs!

PREP: 25 minutes MARINATE: 30 minutes to 1 hour GRILL: 8 minutes MAKES: 6 servings

Ingredients

• Ingredients:
• 1/3 1/3 1/3 cup balsamic vinegar
• 2 2 2 tablespoons extra-virgin olive oil
• 2 2 2 tablespoons water
• 1 1 1 medium shallot, thinly sliced
• 2 2 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano, crushed
• 1 1/2 1 1/2 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 2 2 2 cloves garlic, minced (1 teaspoon minced)
• 3/4 3/4 3/4 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon freshly ground black pepper
• 1 1/2 1 1/2 1-inch pounds beef tenderloin or boneless sirloin, cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 8 8 8 ounces fresh mushrooms
• 12 12 12 cherry tomatoes
• 3/4 1/2 in a medium bowl combine vinegar, oil, the water, shallot, oregano, thyme, garlic, the 3/4 teaspoon kosher salt, and the 1/2 teaspoon pepper.
• to 20 and cherry tomatoes in another self-sealing plastic bag set in a shallow dish. Pour remaining marinade over vegetables. Seal bag; turn to coat vegetables. Marinate at room temperature for 20 minutes.
• 10-inch 1/4-inch and vegetables, discarding marinade. On twelve 10-inch skewers,* alternately thread beef, mushrooms, and tomatoes, leaving a 1/4-inch space between pieces.
• 220 11 70 177 4 1 25 g total fat (4 g sat. fat), 70 mg chol., 177 mg sodium, 4 g carb., 1 g fiber, 25 g pro.

Preparation

Step 1

For marinade, in a medium bowl combine vinegar, oil, the water, shallot, oregano, thyme, garlic, the 3/4 teaspoon kosher salt, and the 1/2 teaspoon pepper.
Season meat with additional kosher salt and pepper. Place meat in a self-sealing plastic bag set in a shallow dish. Pour half of the marinade over meat. (Reserve remaining marinade for vegetables.) Seal bag; turn to coat meat. Marinate meat in refrigerator for 30 minutes to 1 hour, turning bag occasionally.
Place mushrooms and cherry tomatoes in another self-sealing plastic bag set in a shallow dish. Pour remaining marinade over vegetables. Seal bag; turn to coat vegetables. Marinate at room temperature for 20 minutes.
Drain meat and vegetables, discarding marinade. On twelve 10-inch skewers,* alternately thread beef, mushrooms, and tomatoes, leaving a 1/4-inch space between pieces.
For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning kabobs once halfway through grilling. Allow 8 to 12 minutes for medium-rare doneness (145°F) or 12 to 15 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)
Nutrition

*Note: If using wooden skewers, soak them in water at least 1 hour before using. Broiler method: Place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat until desired doneness. Allow 8 to 12 minutes for medium-rare doneness (145°F) or 12 to 15 minutes for medium doneness (160°F), turning once halfway through broiling.