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Grilled Beef Kabobs Recipe

Grilled Beef Kabobs Recipe photo by Taste of Home

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Meet the Cook: Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. Cooking and baking are my No. 1 hobbies. I love receiving a new cookbook and trying out all of the recipes. Last year, I was on a committee that organized a cookbook for our town's 150th anniversary celebration. It was a pleasure finding recipes other women could use for their families. I'm a teacher by trade...and I'm a homemaker by heart! My family - we have a grown son and daughters 20 and 15 - is my most valuable "possession". -Dolores Lueken, Ferdinand, Indiana

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Grilled Beef Kabobs Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 4 Servings

15 10 25

Ingredients

1 pound beef top sirloin steak, cut into 1-1/2 inch cubes
1 bottle (8 ounces) French or Russian salad dressing
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 to 10 bacon strips, cut in half
1 sweet red pepper, cut into chunks
1 green pepper, cut into chunks
2 small zucchini squash, cut into chunks
8 medium fresh mushrooms
1 large onion, quartered, optional

Directions

Place beef in a large resealable plastic bag. In a small bowl, combine the salad dressing, Worcestershire sauce, lemon juice, garlic powder and pepper. Pour half over beef. Cover and refrigerate meat for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and reserve marinade from beef. Wrap bacon around beef cubes. On metal or soaked wooden skewers, alternately thread beef and vegetables.
Grill over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade. Yield: 4 servings.

Originally published as Grilled Beef Kabobs in Country Woman May/June 1992, p33

Full-Bodied Red Wine

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

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Grilled Beef Kabobs

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Reviewed on Jun. 29, 2012 by jlovesaandm

Best kabobs I've ever made! I actually signed up for Taste of Home just so I could write this review. Usually Kabobs taste charred or dry to me, but these were just fantastic. So much flavor and not dry at all due to the basting of the marinade. Would make them again in a heartbeat. My beef was tender and worked fine. Great recipe!

Reviewed on Jun. 06, 2010 by LoriAnnSeethaler

The sauce was tasty but my beef was a little tough. I must have used the wrong cut of beef - otherwise fabulously tasty - the veggies were superb and the marinade as a baste was very good - beef aside they were the best kabobs I have ever made.