Beef, Onion & Mushroom Kabob

• 12 oz. beef tenderloin, thinly sliced
• 16 large fresh s
• 4 medium red onions, cut into large chunks
• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. cooking sherry
• 1-1/2 cups instant white rice, uncooked
• 12 large fresh strawberries, sliced
• 4 Granny Smith apples, sliced
• 3 Tbsp. chopped green onion
• 3 Tbsp. fresh cilantro
• 1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing
• 6 cups fresh chopped spinach leaves
• 4 On-the-Go packets
• 4 bottles of water, 20 fl oz

1. PLACE beef, mushrooms, and onion chunks in a baking dish.
2. Blend olive oil and sherry in a small bowl; pour marinade over meat and veggies and toss well to coat.
3. Cover and refrigerate one hour to overnight.
4. HEAT grill or broiler.
5. Thread beef and veggies onto skewers, then place kabobs on grill or broiler pan.
6. Turn kabobs at least twice while cooking, basting with marinade frequently.
7. Cook 5 to 10 min., depending on desired doneness of meat.
8. COOK rice as directed on package.
9. Serve kabobs over rice.
10. TOSS prepared strawberries, apple, green onion and cilantro with dressing in medium bowl.
11. Add spinach and toss gently.
12. COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.
13. Serve each person 1 water bottle with their meal.

beef tenderloin, red onions, extra virgin olive oil, cooking sherry, instant white rice, fresh strawberries, apples, green onion, fresh cilantro, kraft lite raspberry vinaigrette dressing, spinach leaves, packets, bottles of water

Taken from www.kraftrecipes.com/recipes/beef-onion-mushroom-kabob-58805.aspx (may not work)