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With the summer season heating up, what better way to keep the heat out of the kitchen than by grilling your meal!  Grilling is a healthy, low fat way to cook your favorite meals. 

Try marinating the tougher cuts of meat to get a nice, tender product.  The vinegar or lemon juice in the marinate helps breakdown the meat fibers to help tenderize your meat.

When grilling the meat, be careful not to pierce the meat with a fork when turning, as this causes the meat to lose the juices that give the meat its flavor.  Use tongs instead when turning meat.

To make a complete meal, consider making kabobs!  They can include every food group like steak, potato, cherry tomato, pineapple, cheese and even a small piece of bread.

If you have a picky eater or a child that won’t eat fruits and vegetables, kabobs might be the answer—a fun way to eat them!  To add some dairy, dip the kabobs in a yogurt dip.

Remember, grilling is delicious and can keep your kitchen cool!

Enjoy!  Karen Bunnell, RD, LMNT

Classic Beef Kabobs


  • 1 pound beef Top Sirloin Steak cut 1-inch thick
  • 8 ounces mushrooms
  • 1 medium red, yellow, or green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • Salt
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper


  1. Cut beef Top Sirloin Boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.

Cook's Tip: One pound beef Tenderloin Steak cut 1-inch thick may be used. 

  1. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

  1. Place kabobs on grill. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.

Cook's Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.