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

Grilled Beef Kabobs Recipe

Publisher Photo
Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. —Dolores, Lueken, Ferdinand, Indiana
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 1 pound beef top sirloin steak, cut into 1-1/2 inch cubes
  • 1 bottle (8 ounces) French or Russian salad dressing
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 8 to 10 bacon strips, cut in half
  • 1 sweet red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 2 small zucchini squash, cut into chunks
  • 8 medium fresh mushrooms
  • 1 large onion, quartered, optional

Directions

  1. Place beef in a large resealable plastic bag. In a small bowl, combine the salad dressing, Worcestershire sauce, lemon juice, garlic powder and pepper. Pour half over beef. Cover and refrigerate meat for 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain and reserve marinade from beef. Wrap bacon around beef cubes. On metal or soaked wooden skewers, alternately thread beef and vegetables.
  3. Grill over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade. Yield: 4 servings.
Originally published as Grilled Beef Kabobs in Country Woman May/June 1992, p33

Full-Bodied Red Wine

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

Reviews for Grilled Beef Kabobs

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 29, 2012

"Best kabobs I've ever made! I actually signed up for Taste of Home just so I could write this review. Usually Kabobs taste charred or dry to me, but these were just fantastic. So much flavor and not dry at all due to the basting of the marinade. Would make them again in a heartbeat. My beef was tender and worked fine. Great recipe!"

MY REVIEW
Reviewed Jun. 6, 2010

"The sauce was tasty but my beef was a little tough. I must have used the wrong cut of beef - otherwise fabulously tasty - the veggies were superb and the marinade as a baste was very good - beef aside they were the best kabobs I have ever made."

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