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Ingredients1 h 5 m servings 147 cals
Original recipe yields 4 servings
- Stir the broth, ketchup, oil, thyme, garlic powder and black pepper in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef, mushrooms and green pepper and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
- Remove the beef and vegetables from the marinade. Thread the beef, mushrooms and green pepper alternately on 4 skewers.
- Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through and the vegetables are tender, turning and brushing often with the marinade. Discard any remaining marinade.
- Tip: This recipe works with both metal and bamboo skewers. The food may cook a bit faster using metal skewers since the metal will conduct the heat from the grill.
Per Serving: 147 calories; 7 g fat; 8.6 g carbohydrates; 14 g protein; 24 mg cholesterol; 708 mg sodium. Full nutrition
ReviewsRead all reviews 3
It made the meat tasteless. I would have marinated it longer and would add garlic and a little more salt. This recipe just needs a few tweeks and I thing it ouls be fine.