Ingredients
- 1 pepper
- 2 tablespoon lime juice
- 1 clove garlic
- 4 clove purple
- 4 clove squash
- 1 pound boneless beef sirloin steak
- 4 pound tomatillo
- 1/2 pound green sweet pepper
- 1/2 pound square
- 1/2 pound polenta
Preparation
Baking Directions:
For glaze, in a small saucepan combine the jalapeòo jelly, lime juice, and garlic.
Cook and stir over medium heat until jelly is melted.
Remove from heat.
In a small covered saucepan cook onions in a small amount of boiling water for 3 minutes.
Add squash; cook for 1 minute more; drain.
Trim fat from steak.
Cut steak into 1-inch cubes.
On eight 6- to 8-inch metal skewers, alternately thread onions, squash, steak, tomatillos and sweet pepper.
For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until meat is slightly pink in center, turning once and brushing occasionally with glaze during the last 5 minutes of grilling.
(For a gas grill, preheat grill.
Reduce heat to medium.
Place kabobs on grill rack over heat.
Cover; grill as above.)
NUTRITIONAL INFORMATION444 calories11 g total fat (4 g saturated fat)76 mg cholesterol71 mg sodium61 g carbohydrate2 g fiber27 g proteinDaily Values: 9% vit.
A, 54% vit.
C, 4% calcium, 27% iron
Tips:
Prep Time: 15 minutes Grill Time: 12 minutes
