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Garden Bounty Beef Kabobs Recipe

Garden Bounty Beef Kabobs Recipe photo by Taste of Home

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These classic kabobs are a hearty way to use up your garden harvest. At our house, everyone fixes their own skewers for an all-in-one dinner. I sometimes substitute venison for beef. —Christine Klessig of Amherst Junction, Wisconsin

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Garden Bounty Beef Kabobs Recipe

Prep: 20 min. + marinating Grill: 20 min.

Yield: 4 Servings

20 10 30

Ingredients

1/4 cup reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon molasses
3 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon ground mustard
1 pound beef top sirloin steak, cut into 1-inch cubes
1 large sweet onion, cut into 1-inch pieces
1 large green or sweet red pepepr, cut into 1-inch pieces
1 medium zucchini, cut into 1-in. slices
1 pint cherry tomatoes
1/2 pound large fresh mushrooms
DIPPING SAUCE:
1 cup (8 ounces) reduced-fat sour cream
1/4 cup fat-free milk
3 tablespoons onion soup mix
2 tablespoons Dijon mustard
1/8 teaspoon pepper

Directions

In a large resealable plastic bag, combine the first six ingredients; add the beef. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until beef reaches desired doneness, turning occasionally.
In a small saucepan, combine the dipping sauce ingredients. Cook over low heat until heated through. Serve with kabobs. Yield: 4 servings.

Nutritional Analysis: One serving (2 kabobs with 5 tablespoons of sauce) equals 369 calories, 15 g fat (7 g saturated fat), 97 mg cholesterol, 856 mg sodium, 24 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 3 vegetable, 1 fat, 1/2 starch.

Originally published as Garden Bounty Beef Kabobs in Light & Tasty June/July 2002, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Garden Bounty Beef Kabobs

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(1-1) of 1 reviews

Reviewed on Jul. 25, 2009 by sandy101

Easy to make and pleasantly surprised how good it was because I used stewing beef and only marinaded for 30 mins. The dipping sauce taste like onion dip you use with potato chips, but took on a whole new flavor with the grilled vegetables. We even dipped the marinated beef in the dipping sauce, very good!