Marinated Veggie Beef Kabobs Recipe

4.5 7 7
Marinated Veggie Beef Kabobs Recipe
Marinated Veggie Beef Kabobs Recipe photo by Taste of Home
Publisher Photo

Marinated Veggie Beef Kabobs Recipe

Read Reviews
4.5 7 7
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
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. + marinating Grill: 10 min.

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

Directions

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.
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.
Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
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 each: 521 calories, 29g fat (6g saturated fat), 69mg cholesterol, 753mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 40g protein.

  • 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
  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

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Reviews forMarinated Veggie Beef Kabobs

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sydneylicious User ID: 6724376 232550
Reviewed Sep. 9, 2015

"This is the only kabob marinade recipe that I use! Sometimes I use a little less Italian seasoning, but other than that I follow the recipe to a T. Be sure to not let the meat marinate for more than a day or else it will turn a little bitter. I also like to thread each veggie on the same skewer to ensure even cooking."

MY REVIEW
gingerriss User ID: 4959883 148084
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
gingerriss User ID: 4959883 121005
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
rachy-roo User ID: 5830179 190352
Reviewed Jun. 4, 2011

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

MY REVIEW
dozer77 User ID: 5241414 111354
Reviewed Apr. 3, 2011

"The marinade is wonderful!! I added whole mushrooms."

MY REVIEW
krystaljoy User ID: 4390151 189102
Reviewed Jul. 19, 2010

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

MY REVIEW
gavingrma_OH User ID: 361520 211954
Reviewed May. 20, 2010

"Excellent marinade for the beef. I marinated for almost 10 hours."

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