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Marinated Veggie Beef Kabobs Recipe

Marinated Veggie Beef Kabobs Recipe

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. YIELD: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

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.

Nutritional Facts

2 each: 521 calories, 29g fat (6g saturated fat), 69mg cholesterol, 753mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 40g protein

Reviews for Marinated Veggie Beef Kabobs

Sort By :
MY REVIEW
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
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"

MY REVIEW
Reviewed May. 20, 2010

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

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Wine Pairings

Full-Bodied Red Wine

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