Beef sirloin steak, peppers and pineapple are threaded onto skewers and marinated in dressing to make this low-effort, big-flavor kabob dinner.
What You Need
Original recipe yields 6 servings
1 lb. boneless beef sirloin steak, cut into 1-inch pieces
1 each red and green pepper, cut into 1-inch chunks
1 zucchini, cut into 1-inch-thick slices
1 can (8 oz.) pineapple chunks in juice, drained
1/2 cup KRAFT Lite Ranch Dressing
1/2 tsp. garlic powder
1 cup long-grain brown rice, uncooked
2-1/2 cups beef broth
4 green onions, sliced
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Let's Make It
Thread meat, vegetables and fruit alternately onto 12 skewers; place in shallow dish. Mix dressing and garlic powder until blended. Pour over kabobs, turn kabobs to evenly coat all sides. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done and vegetables are tender, turning occasionally.
Meanwhile, prepare rice as directed on package, substituting the broth for the water and stirring in onions with the broth. Serve with the kabobs.
Substitute 1 cup fresh pineapple chunks for the canned pineapple chunks.
Substitute boneless skinless chicken breasts or any firm-fleshed fish, such as halibut or tuna, for the steak.
Use Your Broiler
Heat broiler. Place marinated kabobs on rack of broiler pan. Broil 10 min. or until meat is done and vegetables are tender, turning occasionally. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.