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TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
MAKES: 4 servings


  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup Crisco® Pure Olive Oil
  • 1-1/2 pounds boneless beef top sirloin, cut into 1-inch cubes
  • 2 medium red onions, cut into wedges
  • 1 each large sweet red, yellow and green peppers, cut 1-inch pieces
  • 1 fresh pineapple, peeled and cut into chunks or 1 can (8 ounces) pineapple chunks
  • Crisco® Original No-Stick Cooking Spray


  1. In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight.
  2. Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 4 servings.
Originally published as Grilled Beef and Vegetable Kabobs in Taste of Home Cooking School Collection Spring 2009, p56

Full-Bodied Red Wine

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

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