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The key to making great kabobs is to cut the meat and/or vegetables into equal-size pieces. Then, thread the pieces onto metal or soaked wooden skewers as desired. When grilling, rotate the kabobs frequently with long-handled grilling tongs to ensure even cooking on all sides.
Substitute 1 lb. boneless beef sirloin steak for the chicken.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
These tangy kabobs are both low in calories and fat. Plus, they are a good source of vitamin C from the peppers and low in sodium.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.