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Grilled Beef and Vegetable Kabobs Recipe

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Grilled Beef and Vegetable Kabobs Recipe

Prep: 20 min. + marinating Cook: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

3 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Crisco® Pure Olive Oil
1-1/2 pounds boneless beef top sirloin, cut into 1-inch cubes
2 medium red onions, cut into wedges
1 each large sweet red, yellow and green peppers, cut 1-inch pieces
1 fresh pineapple, peeled and cut into chunks or 1 can (8 ounces) pineapple chunks
Crisco® Original No-Stick Cooking Spray

Directions

In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight.
Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 4 servings.

Originally published as Grilled Beef and Vegetable Kabobs in Taste of Home Cooking School Collection Spring 2009, p56

Full-Bodied Red Wine

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

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