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Garden Bounty Beef Kabobs Recipe

Garden Bounty Beef Kabobs Recipe

These classic kabobs are a hearty way to use up your garden harvest. At our house, everyone fixes their own skewers for an all-in-one dinner. I sometimes substitute venison for beef. —Christine Klessig of Amherst Junction, Wisconsin
TOTAL TIME: Prep: 20 min. + marinating Grill: 20 min. YIELD:4 servings


  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon molasses
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground mustard
  • 1 pound beef top sirloin steak, cut into 1-inch cubes
  • 1 large sweet onion, cut into 1-inch pieces
  • 1 large green or sweet red pepepr, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-in. slices
  • 1 pint cherry tomatoes
  • 1/2 pound large fresh mushrooms
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/4 cup fat-free milk
  • 3 tablespoons onion soup mix
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon pepper


  • 1. In a large resealable plastic bag, combine the first six ingredients; add the beef. Seal bag and turn to coat; refrigerate for 1 hour.
  • 2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
  • 3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until beef reaches desired doneness, turning occasionally.
  • 4. In a small saucepan, combine the dipping sauce ingredients. Cook over low heat until heated through. Serve with kabobs. Yield: 4 servings.

Nutritional Facts

2 each: 369 calories, 15g fat (7g saturated fat), 97mg cholesterol, 856mg sodium, 24g carbohydrate (0 sugars, 4g fiber), 35g protein.

Reviews for Garden Bounty Beef Kabobs

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votemom User ID: 7966749 111977
Reviewed Sep. 1, 2014

"these were so, so good! i really love the dipping sauce! the marinade isn't overpowering - just really enhances the beef. we used pre-cut stirfry meat but next time will opt for the sirloin. our propane tank was empty so we did them in the oven - just 10 min at 450 and they were just right. will definitley make again and again."

sandy101 User ID: 2723453 85900
Reviewed Jul. 25, 2009

"Easy to make and pleasantly surprised how good it was because I used stewing beef and only marinaded for 30 mins. The dipping sauce taste like onion dip you use with potato chips, but took on a whole new flavor with the grilled vegetables. We even dipped the marinated beef in the dipping sauce, very good!"

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Wine Pairings

Full-Bodied Red Wine

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