We typically think of the grill when making kabobs but an air fryer does an equally good job in the same amount of time. Sometimes I’ll add a drop or two of liquid smoke to the marinade to give it that grilled flavor.
PREP: 15 MIN. + MARINATING
COOK: 10 MIN.
MAKES: 6 SERVINGS
- 1 envelope taco seasoning
- 1 cup tomato juice
- 2 Tbsp. canola oil
- 2 lbs. beef top sirloin steak, cut into 1-in. cubes
- 1 medium green pepper, cut into chunks
- 1 medium sweet red pepper, cut into chunks
- 1 large onion, cut into wedges
- 12 cherry tomatoes
- Optional: Salsa con queso or sour cream
1. In a large shallow dish, combine taco seasoning, tomato juice and oil; mix well. Remove ½ cup for basting; refrigerate. Add the beef to shallow dish and turn to coat. Cover; refrigerate at least 5 hours.
2. Preheat air fryer to 400° for 10 minutes. Drain and discard marinade from beef. On 6 metal or soaked wooden skewers that fit in your air fryer, alternately thread beef, peppers, onion and tomatoes. In batches, place skewers in a single layer on greased tray in air-fryer basket. Cook, turning and basting occasionally with reserved marinade, until meat reaches desired doneness, 8-10 minutes. Serve with salsa con queso or sour cream if desired.
1 kabob: 277 cal., 10g fat (3g sat. fat), 61mg chol., 665mg sod., 12g carb. (4g sugars, 2g fiber), 34g pro. Diabetic exchanges: 4 lean meat, 2 vegetable, 1 fat.
