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Marinated Veggie Beef Kabobs Recipe
Marinated Veggie Beef Kabobs Recipe photo by Taste of Home

Marinated Veggie Beef Kabobs Recipe

Publisher Photo
These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. —Lori Daniels, Beverly, West Virginia
TOTAL TIME: Prep: 35 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. + marinating Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 1 cup dry red wine
  • 1/2 cup olive oil
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons Italian seasoning
  • 1 tablespoon garlic powder
  • 2 teaspoons seasoned salt
  • 2 teaspoons pepper
  • 1 teaspoon dried parsley flakes
  • 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
  • 8 cherry tomatoes
  • 1 large red onion
  • 1 medium green pepper
  • 1 yellow summer squash
  • 1 medium zucchini

Nutritional Facts

2 kabobs equals 521 calories, 29 g fat (6 g saturated fat), 69 mg cholesterol, 753 mg sodium, 17 g carbohydrate, 4 g fiber, 40 g protein.

Directions

  1. In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
  2. Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
  3. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.
Originally published as Marinated Veggie Beef Kabobs in Taste of Home June/July 2010, p81

Nutritional Facts

2 kabobs equals 521 calories, 29 g fat (6 g saturated fat), 69 mg cholesterol, 753 mg sodium, 17 g carbohydrate, 4 g fiber, 40 g protein.

Full-Bodied Red Wine

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

Reviews for Marinated Veggie Beef Kabobs

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 6, 2012

I didnt have "dry" red wine so I am thinking this is the reason why it didnt taste that great.

MY REVIEW
Reviewed May. 6, 2012

I didnt have "dry" red wine so I am thinking this is the reason why it didnt taste that great.

MY REVIEW
Reviewed Jun. 4, 2011

I used chicken the second time and it was just as delicious. Love this recipe!

MY REVIEW
Reviewed Apr. 3, 2011

The marinade is wonderful!! I added whole mushrooms.

MY REVIEW
Reviewed Jul. 19, 2010

I too loved the marinade for this recipe and can't wait to use it for grilled steaks

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