Tex-Mex Beef Kabobs - 39.7g Carbs, 10.8g Fiber, 18.9g Sugar
From: www.texascooking.com
When making skewered beef kabobs, try to use a tender cut of meat that
you would use for a steak, like beef tenderloin or ribeye. The reason
for this is that you are going to cook the kabobs quickly over high heat.
The meat will be a nice medium, and your vegetables will be roasted
tender-crisp. A cut of meat with more connecting tissue or a better
exercised muscle will not be tender when cooked like this. Cuts such
as chuck or brisket are best served after a long, slow cooking.
Cookbook Category: Beef
1 lb Beef Tenderloin or Ribeye, cut into 3/4 inch cubes
1 Sweet Yellow Onion
1 Red Bell Pepper
12 cherry tomatoes
2 Fresh Jalapeno Peppers
8 limes
1 orange
3 cloves garlic, minced
1/4 cup olive oil
2 Tbsp Tabasco sauce
Salt and Pepper to taste
8 large wooden skewers soaked in water overnight.
Prepare the veggies. Cut the onion into quarters and then cut the
quarters in half. Cut the bell pepper into pieces slightly larger
than the beef. Cut the jalapeno peppers in quarters, remove the
pith and seeds (you may want to use gloves for this -- the heat
doesn't wash off your hands easily), then cut each quarter in half
length-wise. Leave the cherry tomatoes whole. Place all the veggies
into a bowl with the prepared beef.
Roll the limes and orange on the counter with the palm of your hand,
and apply pressure to start breaking down the fibers. Cut in half
and squeeze the juice into the bowl with the veggies and beef. (Don't
worry too much about the seeds.) Don't throw away the limes; they are
used as "caps" on the ends of your skewer. Add the minced garlic, salt
and pepper, Tabasco sauce and the olive oil. Toss lightly to evenly
coat. Let marinate for 1 hour.
Skewer the beef and the veggies alternately with the soaked skewers,
using the limes on each end of the skewer. You can cook on a grill,
or you can broil in a preheated 450 degrees F degree oven until the
veggies are slightly brown, but still crisp.
Check the beef to make sure it's done to your taste; it should be
medium by the time the vegetables are starting to cook. If you like
your beef well done, the veggies won't mind if they cook a little
longer. Serve with beans and rice and a pile of warm tortillas.
Nutrition From: www.caloriecount.about.com
Salt and pepper to taste are not included in nutrition. Sides of beans
and rice not included in nutrition.
Serves: 4
Serving Size: 754 g
Nutrition per Serving:
509 Calories, 227 Calories from Fat, 25.2g Total Fat, 6g Saturated Fat,
104mg Cholesterol, 359mg Sodium, 39.7g Total Carbs, 10.8g Dietary Fiber,
18.9g Sugars, 38.4g Protein
Vitamin A 90% - Vitamin C 254% - Calcium 13% - Iron 26%
Nutrition Grade: A
Good points:
High in niacin
High in selenium
High in vitamin A
High in vitamin B6
Very high in vitamin C
