1 ½ lb sirloin steak (680 g), cut into 1 1/2 in (3 cm) cubes
1 ½ tablespoons McCormick® Grill Mates Roasted Garlic and Herb Seasoning
1 red bell pepper, seeded and cut into 1 1/2 in (3 cm)
½ green bell pepper, seeded and cut into 1 1/2 in (3 cm)
½ medium red onion, cut into 1 1/2 (3 cm)
1 ½ cups small mushroom caps (225 g), stems removed
1 ½ tablespoons olive oil
⅓ cup shredded white cheddar cheese (80 g)
Special Equipment
6 wooden skewers
Nutrition Info
Calories 291
Fat 22g
Carbs 5g
Fiber 1g
Sugar 1g
Protein 17g
How to Make It
1. Step
Arrange the skewers in a shallow baking dish. Cover with water and let soak for 20 minutes.
2. Step
Make the creamy peppercorn Dijon mustard sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and tender, about 1 minute. Deglaze the pot with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice, and butter until smooth. Cook for 3–5 minutes, until the sauce is thick enough to coat the back of a spoon. Cover to keep warm until ready to serve.
3. Step
Make the kabobs: Preheat the grill to 350°F (180°C).
4. Step
In a medium bowl, toss the steak with the McCormick® Grill Mates Roasted Garlic and Herb Seasoning until well coated.
5. Step
Thread the steak pieces onto the skewers, alternating with the vegetables, so that each skewer has an assortment of steak and vegetables on it. Make sure to leave 2–3 inches of exposed skewer at the bottom of each. Drizzle the olive oil over the kabobs.
6. Step
Arrange the kabobs on the grill and grill for 3 minutes per side, until the vegetables are slightly tender and blistered, and the steak is cooked through.
7. Step
Transfer the kabobs to a sheet of aluminum foil or baking sheet and sprinkle the cheese on top. Let the cheese melt from the residual heat, about 1 minute.
8. Step
Arrange the kabobs on a serving platter. Serve warm with the mustard sauce alongside.
