Menu
Steak and Vegetable Kabobs Steak and Vegetable Kabobs
Chicken & Vegetable Kabobs Chicken & Vegetable Kabobs
Grilled Steak Kabobs Grilled Steak Kabobs
Steak Sandwich Kabobs Steak Sandwich Kabobs
Veggie Kabobs Veggie Kabobs
Summer Steak Kabobs Summer Steak Kabobs
Steak and Shrimp Kabobs Steak and Shrimp Kabobs
Shrimp and Vegetable Kabobs Shrimp and Vegetable Kabobs
Meat 'n' Potato Kabobs Meat 'n' Potato Kabobs
Sausage Squash Kabobs Sausage Squash Kabobs
Vegetable Kabobs with Rice Vegetable Kabobs with Rice
Sausage Shrimp Kabobs Sausage Shrimp Kabobs
Pineapple Beef Kabobs Pineapple Beef Kabobs
Moroccan Beef Kabobs Moroccan Beef Kabobs
Sausage & Chicken Kabobs Sausage & Chicken Kabobs
Kabobless Chicken and Vegetables Kabobless Chicken and Vegetables
Grilled Chicken Kabobs Grilled Chicken Kabobs
Broiled Beef Kabobs Broiled Beef Kabobs
Lamb and Beef Kabobs Lamb and Beef Kabobs
Grilled Mushroom Kabobs Grilled Mushroom Kabobs

Vegetable Steak Kabobs

3 reviews
Test Kitchen Approved
Total Time

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

Makes

6 servings

Updated: Sep. 30, 2022
The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. —Norma Harder, Weyakwin, Saskatchewan
Vegetable Steak Kabobs
Vegetable Steak Kabobs Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons ketchup
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon each dried marjoram, basil and oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
  • 1/2 pound whole fresh mushrooms
  • 2 medium onions, cut into wedges
  • 1-1/2 cups cherry tomatoes
  • 2 small green peppers, cut into 1-inch pieces

Directions

  1. In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup 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 mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight.
  2. Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables.
  3. Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.

Nutrition Facts

1 kabob: 234 calories, 10g fat (2g saturated fat), 69mg cholesterol, 99mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.