Beef Kebabs & Tangy Slaw

Beef Kebabs & Tangy Slaw
Makes 4
Prep 10 m
Marinate 25 m
Grill 5 m



  1. 1 of 4 Soak 8 bamboo skewers in warm water. In small bowl, blend white vinegar, honey, Dijon mustard, salt and pepper. Add olive oil in a thin stream.
  2. 2 of 4 In glass dish, combine 1/3 cup of the dressing with sirloin steak, cut into 1-inch pieces. Refrigerate 25 minutes.
  3. 3 of 4 In large bowl, combine red cabbage, sweet red pepper and red onion. Toss with remaining dressing.
  4. 4 of 4 Heat grill or broiler. Thread meat onto skewers alternating with 1-inch pieces of sweet red pepper. Grill or broil for 3 minutes, then turn over and grill or broil an additional 2 minutes or until desired doneness. Serve slaw topped with 2 skewers each.
Nutrition Information for Beef Kebabs & Tangy Slaw
Servings Per Recipe: 4
Per Serving: 325 mg sodium, 383 kcal cal., 3 g sat. fat, 5 g fiber, 34 g carb., 25 g pro., 35 mg chol., 18 g Fat, total