Ingredients
- 10 ounce jar jalapeòo pepper jelly
- 2 tablespoon lime juice
- 1 clove garlic
- 4 clove onions
- 4 clove baby pattypan squash
- 1 pound boneless beef sirloin steak
- 4 pound tomatillos
- 1/2 pound sweet pepper
- 1/2 pound polenta
Preparation
Baking Directions:
Firecracker-hot but as sweet-as-pie, jalapeòo pepper jelly adds zing to these kabobs.
Look for it with other jams and jellies at the supermarket.
1.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.
2.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.
3.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.)
4.Serve kabobs with hot polenta, if desired, and any remaining glaze.
Serves 4.Nutrition Facts per serving: 444 calories, 11 g total fat (4 g saturated fat), 76 mg cholesterol, 71 mg sodium, 61 g carbohydrate, 2 g fiber, 27 g protein.
Daily Values: 9% vit.
A, 54% vit.
C, 4% calcium, 27% iron.
Serving Directions:
Prep: 15 minutes Grill: 12 minutes
