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Vegetable Beef Kabobs Recipe

Vegetable Beef Kabobs Recipe photo by Taste of Home

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This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home.

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Vegetable Beef Kabobs Recipe

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

Yield: 6 Servings

10 15 25

Ingredients

1-1/2 pounds beef top sirloin steak
2/3 cup white wine or beef broth
1/3 cup soy sauce
2 tablespoons vegetable oil
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon dried tarragon
18 small whole onions
3 to 4 small zucchini, cut in 1-inch slices
2 large sweet red peppers, cut in 1-inch pieces

Directions

Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a 1-cup measuring cup, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 45 minutes. Set aside remaining marinade for basting.
Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers.
Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade. Yield: 6 servings.

Originally published as Vegetable Beef Kabobs in Country Extra July 1990, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Vegetable Beef Kabobs

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Reviewed on Sep. 03, 2011 by KKungu

I love this recipe! I have made it about 5 times this summer. I also omitted the taragon, and I used chicken broth instead because I didn't have beef broth on hand, and it turned out great. I absolutely recommend this recipe!

Reviewed on Aug. 13, 2010 by lesdesdhs

I made this recipe outside on our grill several weeks ago and it made a hit. I omitted the tarragon. I plan to make it again this weekend.