Name: Balsamic Beef Shish Kabobs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Knorr® Beef Bouillon Cube (s); 1 Tbsp. (15 mL) oil; 1 cup (250 mL) Hellmann's® Real Mayonnaise; 1 Tbsp. (15 mL) balsamic vinegar; 2 tsp. (10 mL) dried Italian seasoning; 1 lb. (450 g) boneless sirloin steak, cut into 1-in. (2.5 cm) chunks; 1 1/2 lbs. (675 g) assorted fresh vegetables, cut into chunks (such as zucchini, yellow squash, bell peppers, mushrooms and onions)

1 Knorr® Beef Bouillon Cube (s)
1 Tbsp. (15 mL) oil
1 cup (250 mL) Hellmann's® Real Mayonnaise
1 Tbsp. (15 mL) balsamic vinegar
2 tsp. (10 mL) dried Italian seasoning
1 lb. (450 g) boneless sirloin steak, cut into 1-in. (2.5 cm) chunks
1 1/2 lbs. (675 g) assorted fresh vegetables, cut into chunks (such as zucchini, yellow squash, bell peppers, mushrooms and onions)

Crumble Knorr® Beef Bouillon Cube into small bowl. Add oil a little at a time and mash into a paste. Combine Hellmann's® Real Mayonnaise, balsamic vinegar and Italian seasoning in another small bowl. Remove 1/4 cup (60 mL) to small cup for dipping sauce; cover and refrigerate. Add Bouillon mixture to remaining mayonnaise mixture and use as marinade.
Alternately thread steak and vegetables on skewers*. Place on baking sheet and brush with 1/2 cup (125 mL) of the mayonnaise Bouillon mixture. Cover and marinate in refrigerator at least 1 hour. Refrigerate remaining mayonnaise Bouillon mixture.
Grill or broil kabobs, turning and basting with remaining mayonnaise Bouillon mixture, until steak is desired doneness, about 9 minutes for medium-rare. Serve with dipping sauce and, if desired, with additional Hellmann's® Sauce Garlic Kebab.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	370.0
Calcium (g)	4.0 %
Carbohydrates (g)	10.0 g
Fat (g)	22.0 g
Fiber (g)	2.0 g
Iron (g)	20.0 %
Protein (g)	28.0 g
Saturated Fat (g)	3.5 g
Sodium (g)	470.0 mg
Sugar (g)	5.0 g
Trans Fat (g)	0.0 g

*If using wooden skewers, soak at least 30 minutes prior to use.

Tip: Serve on a bed of quinoa.

Tip: For a plant-based option, replace beef with extra firm tofu cubes.

Each serving of this kabob provides 1½ servings of vegetables and is an excellent source of vitamin C.

See nutrition information for sodium content.