Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least two hours or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”
"My husband and I were thrilled to receive a gas grill as a wedding gift from some church friends," relates Sundra Hauck of Bogalusa, Louisiana. "We love to grill these hearty meatball-and-veggie kabobs. Barbecue sauce gives them a slightly sweet flavor."
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
With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes. To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat. We like them with hot cooked rice and a tossed salad. —Carole Fraser, Toronto, ON
"The marinade that seasons these summery skewers has a robust flavor that friends and family love," relates Cheryl Arnold of Lake Zurich, Illinois. They're a breeze to marinate ahead of time, then assemble before grilling.
Balsamic vinegar and fresh herbs are combined in a marinade that gives great flavor to the tender cubes of steak on Joyce Triggs' shish kabobs. Along with the beef, she skewers mushrooms, zucchini and cherry tomatoes for an easy, well-balanced meal in her Thibodaux, Louisiana kitchen.
I've traveled to many different countries and am always on the lookout for cookbooks. I adapted this recipe from a Turkish cookbook and it brings rave reviews whenever I serve it. I usually serve the kabobs with rice pilaf and a tossed salad.
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.