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Marinated Veggie Beef Kabobs

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

4 ServingsPrep: 35 min. + marinating Grill: 10 min.

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

2 of 2

Marinated Veggie Beef Kabobs (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.