Steak & Mushroom Kebabs

Ingredients:

• 1/2 cup dry red wine
• 1/4 cup extra-virgin olive oil
• 2 tbsp. South Beach Ketchup
• 1 tbsp. balsamic vinegar
• 1 tsp. Worcestershire sauce
• 1 garlic clove, minced
• 1 tsp. salt
• freshly ground black pepper
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried oregano
• 2 lbs. sirloin steak, cut into 2-inch pieces
• 2 cups large mushrooms

Makes 4 Servings

1. In a large bowl, combine wine, oil, ketchup, vinegar, Worcestershire sauce, garlic, salt, pepper, marjoram and oregano. Add the steak and mushrooms and stir to coat. Cover and allow to stand at room temperature for 20 minutes, then refrigerate overnight.
2. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or the broiler.
3. Drain and discard the marinade. Thread the meat and the mushrooms onto 4 skewers.
4. Grill over heat or broil 4 inches from the heat, turning occasionally, for 7 minutes, or until the meat is no longer pink.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. Warm weather has arrived and what better way to celebrate that shish kebabs. It's also a great way to kick-start your new lifestyle. I really loved the combination of red wine, ketchup, balsamic vinegar, Worcestershire sauce, garlic and herbs is really succulent. Grilled vegetables such as eggplant or zucchini would go great with these beef steak kebabs. You can have your beef and eat it too.