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Grilled Steak Kabobs with Onions and Crumbled Blue Cheese

Umami to the max! An assortment of onions are grilled with tender steak cubes for the tastiest kabobs ever made on your grill.

Grilled Steak Kabobs with Onions and Crumbled Blue Cheese

Cook Time: 40 Minutes

Servings: 4

Ingredients: 6

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Ingredients

Preparation

  1. Step 1

    Cut beef Top Sirloin Steak into 1-1/4-inch pieces. Alternately thread beef and green onion pieces evenly onto four 10-inch metal skewers. Sprinkle with 1-1/2 teaspoons steak seasoning.

    Cooking Tip: Eight 9-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

  2. Step 2

    Thread onion wedges onto another four 10-inch metal skewers, alternating onion varieties. Brush onion wedges with oil; sprinkle with remaining 1-1/2 teaspoons steak seasoning.

  3. Step 3

    Place onion wedge kabobs on grid over medium, ash-covered coals. Grill, covered, 15 to 20 minutes, turning occasionally. (Gas grilling times remain the same.) About 10 minutes before onions are done, move kabobs to outer edge of grid. Place beef kabobs in center of grid; grill, 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.

  4. Step 4

    Sprinkle onion and beef kabobs with cheese before serving.

Nutrition Information

279 Calories

0 %*

4g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

2.1 mg IRON

0 %DV

5.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 279 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 56 mg Cholesterol; 696 mg Sodium; 15 g Total Carbohydrate; 2.4 g Dietary Fiber; 29 g Protein; 2.1 mg Iron; 7.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.3 mg Zinc; 32.5 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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