Jalapeno Beef Kabobs

1. 1

   Trim fat from steak; cut steak into 1-inch pieces. Place steak in a heavy-duty, zip-top plastic bag. Add 1/2 cup vinaigrette. Seal bag; shake until steak is coated. Marinate in refrigerator 30 minutes, turning bag once. Remove steak from marinade; discard marinade. Thread steak and vegetables alternately on 6 (15-inch) skewers.

2. 2

   Combine remaining 1/4 cup vinaigrette and jelly in a small saucepan. Cook over low heat, stirring constantly, until jelly melts.

3. 3

   Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place kabobs on rack; grill, covered, 6 minutes on each side or until steak is desired degree of doneness, basting often with jelly mixture.

* Per serving · 4 servings · Values may vary.

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