Italian Beef Kabobs

Instructions

1. 1

   Cut and discard most of the fat and the bone from the beef. Cut beef into 1-inch pieces. Peel and finely chop the garlic. Make a marinade by mixing the vinegar, water, oregano, oil, marjoram, sugar and garlic in a medium glass or plastic bowl. Stir in the beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours. If you are using bamboo skewers, soak them in water 30 minutes before using to prevent burning. You may need to move the oven rack so it is near the broiler. Set the oven control to broil. Remove the beef from the marinade, reserving the marinade. Thread the beef on the skewers, leaving a 1/2-inch space between each piece. Brush the kabobs with the marinade. Place the kabobs on the rack in the broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. (The distance from the heat to the food is important. If the food is too close to the heat, it will burn.) Discard any remaining marinade. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Please note that although this recipe contains ingredients that are not fully consumed in the finished product, nutritional information by MasterCook includes all of the ingredients listed, including the portions that are not consumed. "© General Mills, Inc. 1998." "1:00" Protein; 5g Carbohydrate; 99mg Cholesterol; 99mg Sodium Fat; 0 Other Carbohydrates Essential Equipment: four 10-inch metal or bamboo skewers; broiler pan with rack Tip To save time, omit the garlic, vinegar, water, oregano, oil, marjoram and sugar, and instead, marinate the beef in 2/3 cup purchased Italian dressing in step 2. Although you might be tempted to serve the extra marinade with the cooked kabobs, you should discard any marinade that has been in contact with raw meat. Bacteria from the raw meat could transfer to the marinade.