Vegetable Steak Kabobs Recipe

Vegetable Steak Kabobs Recipe photo by Taste of Home

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"This marinade for this steak-and-vegetable skewer is the best one I've ever found," relates Norma Harder from Melfort Saskatchewan.

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Diabetic Friendly

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Vegetable Steak Kabobs Recipe

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

Yield: 6 Servings

20 10 30

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
1-1/2 pounds beef top sirloin steak
1-1/2 cups cherry tomatoes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
2 small green peppers, cut into 1-inch pieces

Directions

In a large resealable plastic bag, combine the oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 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.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from heat for 10-14 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) turning and basting occasionally with reserved marinade. Yield: 6 servings.

Nutritional Analysis: One serving (1 each) equals 234 calories, 10 g fat (2 g saturated fat), 69 mg cholesterol, 99 mg sodium, 10 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Originally published as Vegetable Steak Kabobs in Taste of Home December/January 2004, p22