Barbecue Beef Kabobs Recipe
Barbecue Beef Kabobs Recipe photo by Taste of Home

Barbecue Beef Kabobs Recipe

Publisher Photo
My husband and boys love this kabob recipe because it's delicious, and I love it because it's fast and easy. —Karen Engstrom, Glasgow, Montana
TOTAL TIME: Prep: 25 min. + marinating Grill: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 20 min.
MAKES: 5 servings

Ingredients

  • 1 cup ketchup
  • 1/3 cup French salad dressing
  • 1/3 cup reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 pound boneless beef sirloin steak, cut into 1-inch cubes
  • 1 cup fresh baby carrots
  • 2 tablespoons water
  • 1 pound medium fresh mushrooms, halved
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 medium onion, cut into 1-inch pieces
  • Hot cooked rice, optional

Nutritional Facts

2 kabobs (calculated without rice) equals 292 calories, 12 g fat (3 g saturated fat), 51 mg cholesterol, 1,825 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. In a small bowl, combine the ketchup, salad dressing, soy sauce and Worcestershire sauce. Transfer 1/3 cup to another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 1 hour.
  2. Place carrots and water in a microwave-safe dish. Cover and microwave on high for 4 minutes; drain. Drain and discard marinade. On 10 metal or soaked wooden skewers, alternately thread beef, and vegetables.
  3. Grill, covered, over medium-hot heat for 18-20 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning once. Serve with rice if desired. Yield: 10 kabobs.
Originally published as Barbecue Beef Kabobs in Simple & Delicious July/August 2009, p54

Nutritional Facts

2 kabobs (calculated without rice) equals 292 calories, 12 g fat (3 g saturated fat), 51 mg cholesterol, 1,825 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

Full-Bodied Red Wine

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

Reviews for Barbecue Beef Kabobs

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 16, 2013

"These kabobs were very good. I will be making this again."

MY REVIEW
Reviewed Jul. 8, 2010

"Made this last night for supper. The whole family loved it! Full of flavor, I will definitely make it again."

MY REVIEW
Reviewed Jun. 29, 2009

"The marinade makes the meat so juicy and tasty! This was a hit with us! I added minced garlic and fresh ground black pepper to the marinade. I loved the carrots on there....grilled carrots, great idea! A tip is to watch your microwave-mine cooks fast and my carrots needed barely 3 minutes-at 4 min they were totally mushy. Buy extra -just in case-lol! I had a 16 ounce bag and it was enough-adjust your microwave's cooking time accordingly. Thanks for an  original and tasty recipe that we will enjoy many more times!"

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