Red Wine & Oregano Beef Kabobs: Easy & Flavorful Recipe

YIELD Makes 4 servings

INGREDIENTS

1/4 cup dry red wine 1/4 cup finely chopped fresh parsley 2 tablespoons Worcestershire sauce 1 tablespoon reduced-sodium soy sauce 1 teaspoon dried oregano 3 cloves garlic, minced 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper 3/4 pound boneless beef top sirloin steak, cut into 16 (1-inch) pieces 16 whole mushrooms (about 8 ounces total) 1 medium red onion, cut in eighths and layers separated

PREPARATION:

1. Combine wine, parsley, Worcestershire, soy sauce, oregano, garlic, salt, if desired, and pepper in small bowl; stir until well blended. Place steak, mushrooms and onion in resealable food storage bag. Add wine mixture; toss. Seal and marinate in the refrigerator 1 hour, turning frequently.
2. Soak 4 (12-inch) or 8 (6-inch) bamboo skewers in water for 20 minutes to prevent burning.
3. Preheat broiler. Alternate beef, mushrooms and 2 layers of onion on skewers.
4. Coat broiler rack with nonstick cooking spray. Arrange skewers on broiler rack; brush with marinade. Broil 4 to 6 inches from heat source 8 to 10 minutes, turning occasionally.

This recipe appears in: Beef NUTRITIONAL INFORMATION: Serving Size: 1 (12-inch) kabob Fiber 1 g Carbohydrate 8 g Cholesterol 40 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 24 % Calories 163 Protein 22 g Sodium 209 mg DIETARY EXCHANGE: Vegetable 1-1/2 Meat 2