1. In small bowl, whisk orange juice, oil and seasoning.
2. Place beef in large zip-top plastic bag; pour ½ cup marinade over beef. Seal bag, pressing out excess air; refrigerate at least 30 minutes or up to 4 hours.
3. Preheat broiler to high. Soak skewers in water 10 minutes. In large bowl, toss mushrooms, bell pepper, zucchini and ¼ cup remaining marinade. Remove beef from marinade; discard marinade. Alternately thread beef and vegetables onto skewers.
4. Broil kabobs 12 minutes or until internal temperature of beef reaches 145° for medium-rare, turning kabobs a quarter turn every 3 minutes. Serve kabobs over lettuce and tomatoes.
- 24 g Fat
- 7 g Saturated fat
- 83 mg Cholesterol
- 71 mg Sodium
- 13 g Carbohdyrates
- 4 g Fiber
- 7 g Sugars
- 0 g Added sugars
- 28 g Protein
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Nutritional Information
- 24 g Fat
- 7 g Saturated fat
- 83 mg Cholesterol
- 71 mg Sodium
- 13 g Carbohdyrates
- 4 g Fiber
- 7 g Sugars
- 0 g Added sugars
- 28 g Protein
Directions
1. In small bowl, whisk orange juice, oil and seasoning.
2. Place beef in large zip-top plastic bag; pour ½ cup marinade over beef. Seal bag, pressing out excess air; refrigerate at least 30 minutes or up to 4 hours.
3. Preheat broiler to high. Soak skewers in water 10 minutes. In large bowl, toss mushrooms, bell pepper, zucchini and ¼ cup remaining marinade. Remove beef from marinade; discard marinade. Alternately thread beef and vegetables onto skewers.
4. Broil kabobs 12 minutes or until internal temperature of beef reaches 145° for medium-rare, turning kabobs a quarter turn every 3 minutes. Serve kabobs over lettuce and tomatoes.