Yum! Beef and Mushroom Kabobs

Become a member | Learn more | Member sign in   January 19, 2015 Want to lose weight without giving up your favorite indulgences, like wine and chocolate? Then take advantage of this FREE 7-day Sonoma Diet online membership offer to try it yourself! Click here for more info. Yum! Beef and Mushroom Kabobs This flavorful blend of black pepper, oregano, and thyme is the perfect way to spice up your kabobs! PREP: 25 minutes MARINATE: 30 minutes to 1 hour GRILL: 8 minutes MAKES: 6 servings Ingredients: -1/3 cup balsamic vinegar -2 tablespoons extra-virgin olive oil -2 tablespoons water -1 medium shallot, thinly sliced -2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano, crushed -1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed -2 cloves garlic, minced (1 teaspoon minced) -3/4 teaspoon kosher salt -1/2 teaspoon freshly ground black pepper -1 1/2 pounds beef tenderloin or boneless sirloin, cut into 1-inch cubes -Kosher salt -Freshly ground black pepper -8 ounces fresh mushrooms -12 cherry tomatoes For marinade, in a medium bowl combine vinegar, oil, the water, shallot, oregano, thyme, garlic, the 3/4 teaspoon kosher salt, and the 1/2 teaspoon pepper. Season meat with additional kosher salt and pepper. Place meat in a self-sealing plastic bag set in a shallow dish. Pour half of the marinade over meat. (Reserve remaining marinade for vegetables.) Seal bag; turn to coat meat. Marinate meat in refrigerator for 30 minutes to 1 hour, turning bag occasionally. Place mushrooms and cherry tomatoes in another self-sealing plastic bag set in a shallow dish. Pour remaining marinade over vegetables. Seal bag; turn to coat vegetables. Marinate at room temperature for 20 minutes. Drain meat and vegetables, discarding marinade. On twelve 10-inch skewers,* alternately thread beef, mushrooms, and tomatoes, leaving a 1/4-inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning kabobs once halfway through grilling. Allow 8 to 12 minutes for medium-rare doneness (145°F) or 12 to 15 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Nutrition Facts per serving: 220 cal., 11 g total fat (4 g sat. fat), 70 mg chol., 177 mg sodium, 4 g carb., 1 g fiber, 25 g pro. *Note: If using wooden skewers, soak them in water at least 1 hour before using. Broiler method: Place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat until desired doneness. Allow 8 to 12 minutes for medium-rare doneness (145°F) or 12 to 15 minutes for medium doneness (160°F), turning once halfway through broiling. Members Get More! Sign Up Now! Tomorrow:  Bob Finds Time to Eat Healthier!  Enjoying this newsletter? Sign up for other free newsletters. More from The New Sonoma Diet!   Connie's Tip of the Day Misunderstood Mushrooms Mushrooms have gotten a bad rap through the years as a tasty, but mostly nutrient-free part of your diet. In fact, this isn't true. Mushrooms can be a great source of fiber, B vitamins, potassium, selenium, copper, iron, zinc, and other minerals. Try to make these fungi (they're not vegetables!) a regular part of your day, and don't be afraid to try different varieties. Drop them raw into salads, thread them on kebabs, or roast them with herbs and a little extra-virgin olive oil. Your Sonoma Diet Tools   500 Recipes   Wine Guide   Online Dietitians   Weight Tracker   Message Boards   Shopping Lists Advertisement