Fayla's Fabulous Food Calendar

Sizzling Beef & Veggie Kabobs


1 lb. boneless beef sirloin steak or round steak (whatever is on sale), cut into 1-inch cubes
1/2 cup Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths

Directions:

Place steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. or longer to marinate. Remove steak from bag; discard bag and marinade.

Preheat grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.

Grill kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

Dipping Sauce

1 cup (8 ounces) reduced-fat sour cream
1/4 cup fat-free milk
3 tablespoons dry onion soup mix
2 tablespoons Dijon mustard
1/8 teaspoon pepper

Directions:

In a small saucepan, combine the dipping sauce ingredients. Cook over low heat until heated through. Serve with kabobs. Yield: 4 servings.