Beef, Onion & Mushroom Kabob

• 2 oz. beef tenderloin, thinly sliced
• 5 large fresh s
• 1 medium red onion, cut into large chunks
• 1 tsp. extra virgin olive oil
• 2 Tbsp. cooking sherry
• 1/4 cup instant white rice, uncooked
• 3 large fresh strawberries, sliced
• 1 Granny Smith apple, sliced
• 1 Tbsp. chopped green onion
• 1 Tbsp. fresh cilantro, chopped
• 2 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing
• 1-1/2 cups fresh chopped spinach leaves
• 8 fl oz (1 cup) drinking water

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 vegetables and toss well to coat.
3. Cover and refrigerate at least one hour, or overnight.
4. HEAT grill or broiler.
5. Thread beef and veggies onto skewers, then place kabobs on grill or broiler pan.
6. If using outdoor grill, 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 strawberries, apple, green onion and cilantro with dressing in medium bowl.
11. Add spinach and toss gently.
12. SERVE meal with a glass of water.

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

Taken from www.kraftrecipes.com/recipes/beef-onion-mushroom-kabob-58502.aspx (may not work)