Recipe: Low-Fat Grilled Beef and Veggie Kabobs

Who doesn’t like to grill out? Grilling is a great low-fat way to cook your food because it doesn’t involve adding any additional fat. Sirloin is one of the leaner cuts of beef; a 3 oz serving has less than 2 g saturated fat. Be sure to trim all visible fat, and include plenty of vegetables in your meal to add color and fiber.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon water
1 tablespoon Dijon mustard
½ teaspoon fresh oregano, chopped
½ teaspoon freshly ground black pepper
1 boneless top sirloin steak, cut into 1 inch squares
1 large red bell pepper cut into 1 inch pieces
20 large mushrooms
1 medium onion, cut into 1 inch pieces
1 medium zucchini, thickly sliced

Directions

In a large bowl whisk together the lemon juice, water, mustard, oregano and black pepper. Add the steak, bell pepper and mushrooms, tossing to coat.
Alternately thread the steak, bell pepper, onion, zucchini, and mushrooms on eight metal skewers.
Place the kabobs on a grill over medium heat. Grill uncovered, turning occasionally for 8-11 minutes or until a meat thermometer measures 145 degrees F (for medium-rare).