*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this dish six times for each member of my dinner exchange club. All six said their families loved this. My husband does too. Very easy and do not feel any changes are needed. I bought meat already cut for kabobs to save time.
Mmmm, these were SO GOOD! I loved how the beef was juicy, but not oily or herby like other kabob recipes. Instead of freezing them, I just put the vegetables and meat in 2 separate small ziplock bags and refridgerated them 4-5 hours before cooking. The only changes I made was for the meat I had 2 NY Strip steaks. I trimmed the fat and cut them into 1" cubes. Out of everything I got 8 kabobs and at most about 3 servings. I did 1/2 red and 1/2 green bell pepper for the peppers, as it was what I had, and I also subbed white wine vinegar for the cider vinegar for the same reason. I definitely plan to make this again, but next time I will double it!
We loved this recipe! So easy to just pull out of the freezer for a busy day! Healthy and flavorful. I do like to make the beef in the marinade and freeze and then use fresh vegetables with the defrosted beef.
This is delicious! The sauce is positively yummy! I left the beef cubes in the sauce for over 24 hours so the flavor was really prominent. I did not freeze anything but did cut the veggies and fruit the day before. I also added Asian pear to the skewers and sliced onion. I highly suggest saving some of this sauce as a "dip" for additional meat. Maybe try this on burgers? Good stuff!