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Barbecue Beef Kabobs

 Barbecue Beef Kabobs
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
5 ServingsPrep: 25 min. + marinating Grill: 20 min.


  • 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


  • 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.
  • 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.
  • Grill, covered, over medium-hot heat for 18-20 minutes or until meat
  • reaches desired doneness, basting frequently with reserved marinade

2 of 2

Barbecue Beef Kabobs (continued)

Directions (continued)

  • and turning once. Serve with rice if desired. Yield: 10 kabobs.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.