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Grilled Beef Kabobs

 Grilled Beef Kabobs
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
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • Drain and reserve marinade from beef. Wrap bacon around beef cubes.
  • On metal or soaked wooden skewers, alternately thread beef and
  • vegetables.
  • Grill over medium heat for 10-15 minutes or until meat reaches
  • desired doneness, basting frequently with reserved marinade. Yield:

2 of 2

Grilled Beef Kabobs (continued)

Directions (continued)

  • 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.