Jalapeno Beef Kabobs
- 1 (1 1/2-pound) sirloin tip steak
- 3/4 cup fat-free red wine vinaigrette, divided
- 12 medium-size fresh mushrooms
- 6 medium jalapeno peppers
- 2 medium-size yellow squash, cut into 1/2-inch pieces
- 1 medium-size purple onion, cut into 12 wedges
- 1/4 cup hot jalapeno jelly
- Vegetable cooking spray
- Trim fat from steak; cut steak into 1-inch pieces. Place steak in a heavy-duty, zip-top plastic bag. Add 1/2 cup vinaigrette. Seal bag; shake until steak is coated. Marinate in refrigerator 30 minutes, turning bag once. Remove steak from marinade; discard marinade. Thread steak and vegetables alternately on 6 (15-inch) skewers.
- Combine remaining 1/4 cup vinaigrette and jelly in a small saucepan. Cook over low heat, stirring constantly, until jelly melts.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place kabobs on rack; grill, covered, 6 minutes on each side or until steak is desired degree of doneness, basting often with jelly mixture.
red wine vinaigrette, mushrooms, jalapeno peppers, yellow squash, purple onion, jalapeno jelly, vegetable cooking spray
Taken from www.myrecipes.com/recipe/jalapeno-beef-kabobs (may not work)