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

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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


  • 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 each: 292 calories, 12g fat (3g saturated fat), 51mg cholesterol, 1825mg sodium, 25g carbohydrate (20g sugars, 2g fiber), 23g protein.


  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

Full-Bodied Red Wine

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

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mrenda User ID: 5393618 165517
Reviewed Jun. 16, 2013

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

kristinafoss User ID: 3910501 95749
Reviewed Jul. 8, 2010

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

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