Beef, Pepper & Mushroom Kabobs

1 lb Beef sirloin steak

-(boneless), cut 1" thick 1 lg Bell pepper,

-(green, red or yellow bell) -cut into 1 1/4-inch pieces 12 lg Mushrooms

6 oz Long-grain/wild-rice blend

1/4 tsp Salt

-SEASONING 1 Tb p Fresh lemon juice

1 Tb p Olive oil

1 Tb p Water

2 tsp Dijon-style mustard

1 tsp Honey

1/2 tsp Dried oregano leaves

1/4 tsp Pepper

Trim fat from beef steak; cut into 1 1/4 inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Prepare rice according to package directions; keep warm. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium- rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.

Cook's tip: To grill, place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for medium-rare to medium doneness, turning occasionally; season with salt.