Coffee-Rubbed Steak & Veggie Kebabs
1. Prepare outdoor grill for direct grilling over medium-high heat. Soak 8 (12-inch) wooden skewers in water 20 minutes.
2. Place beef and vegetables in a large bowl; spray with cooking spray. Add coffee rub; toss to coat.
3. Alternately thread beef and vegetables onto skewers. Place kabobs on hot grill rack; cover and cook 8 minutes or until internal temperature of beef reaches 145° for medium-rare or to desired doneness, turning kabobs occasionally.
Dietitian Tip: For a tapas-style spread, serve the kabobs alongside pita chips and an assortment of dips like hummus and tzatziki. You can even dip the kabobs for added flavor.
- 17 g Total Fat
- 6 g Saturated Fat
- 104 mg Cholesterol
- 304 mg Sodium
- 5 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 1 g Added Sugars
- 33 g Protein
Shop Ingredients
Nutritional Information
- 17 g Total Fat
- 6 g Saturated Fat
- 104 mg Cholesterol
- 304 mg Sodium
- 5 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 1 g Added Sugars
- 33 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Soak 8 (12-inch) wooden skewers in water 20 minutes.
2. Place beef and vegetables in a large bowl; spray with cooking spray. Add coffee rub; toss to coat.
3. Alternately thread beef and vegetables onto skewers. Place kabobs on hot grill rack; cover and cook 8 minutes or until internal temperature of beef reaches 145° for medium-rare or to desired doneness, turning kabobs occasionally.
Dietitian Tip: For a tapas-style spread, serve the kabobs alongside pita chips and an assortment of dips like hummus and tzatziki. You can even dip the kabobs for added flavor.