These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. —Lorri Cleveland, Kingsville, Ohio
A mild soy sauce marinade lends an appealing flavor to these tender beef and veggie kabobs. With colorful chunks of yellow squash and sweet red and green peppers, they're perfect party fare. —Kathy Spang, Manheim, Pennsylvania
“I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender.”
These kabobs from Jane Turner of Canton, Ohio bring the bright flavor of lemon to the table without having to heat up the kitchen. You’ll love the mix of tender meat and mushrooms with vibrant green pepper.
My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. —Jennifer Shaw, Dorchester, Massachusetts
Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”
A lemon-olive oil marinade gives these tasty kabobs a nice tang. They’re great for summer parties. In bad weather and during the winter, we cook them in a 400-degree oven for 25 to 40 minutes. —Weda Mosellie, Phillipsburg, New Jersey