Ingredients
1 lb. boneless beef sirloin steak, cut into 1-inch cubes
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 medium button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths
12 wooden skewers, soaked in water
1. Place steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak from bag; discard marinade.
2. Preheat grill to medium heat. Thread steak onto skewers alternately with the tomatoes, mushrooms and asparagus.
3. Grill kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.
1 lb. boneless beef sirloin steak, cut into 1-inch cubes
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 medium button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths
12 wooden skewers, soaked in water
1. Place steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak from bag; discard marinade.
2. Preheat grill to medium heat. Thread steak onto skewers alternately with the tomatoes, mushrooms and asparagus.
3. Grill kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.