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Marinated Veggie Beef Kabobs Recipe

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These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. —Lori Daniels, Beverly, West Virginia

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Marinated Veggie Beef Kabobs Recipe

Prep: 35 min. + marinating Grill: 10 min.

Yield: 4 Servings

35 10 45

Ingredients

1 cup dry red wine
1/2 cup olive oil
4 teaspoons Worcestershire sauce
4 teaspoons Italian seasoning
1 tablespoon garlic powder
2 teaspoons seasoned salt
2 teaspoons pepper
1 teaspoon dried parsley flakes
1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
8 cherry tomatoes
1 large red onion
1 medium green pepper
1 yellow summer squash
1 medium zucchini

Directions

In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.

Nutritional Facts 2 kabobs equals 521 calories, 29 g fat (6 g saturated fat), 69 mg cholesterol, 753 mg sodium, 17 g carbohydrate, 4 g fiber, 40 g protein.

Originally published as Marinated Veggie Beef Kabobs in Taste of Home June/July 2010, p81

Full-Bodied Red Wine

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

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Reviews for Marinated Veggie Beef Kabobs (7)

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Marinated Veggie Beef Kabobs

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Reviewed on May. 06, 2012 by gingerriss

I didnt have "dry" red wine so I am thinking this is the reason why it didnt taste that great.

Reviewed on May. 06, 2012 by gingerriss

I didnt have "dry" red wine so I am thinking this is the reason why it didnt taste that great.

Reviewed on Jun. 04, 2011 by rachy-roo

I used chicken the second time and it was just as delicious. Love this recipe!

Reviewed on Apr. 03, 2011 by dozer77

The marinade is wonderful!! I added whole mushrooms.

Reviewed on Jul. 19, 2010 by krystaljoy

I too loved the marinade for this recipe and can't wait to use it for grilled steaks

Reviewed on Jun. 14, 2010 by badkitty

Delicious! I had 3 pounds of top sirloin and alot of veggies so I made two batches of the marinade, 1 batch for the steak, 1 batch for the veggies. I marinated for about 8 hours. I followed the recipe adding 1 tablespoon brown sugar to each batch of marinade and added red bell peppers, mushrooms, and used grape tomatoes instead of cherry. I had invited my mom and sister for dinner and we all loved it. I made rice pilaf to go with it. I will make again, the smell and taste is just mouth-watering! Thank you!

Reviewed on May. 20, 2010 by gavingrma_OH

Excellent marinade for the beef. I marinated for almost 10 hours.