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Marinated Veggie Beef Kabobs

 Marinated Veggie Beef Kabobs
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
4 ServingsPrep: 35 min. + marinating Grill: 10 min.


  • 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


  • 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

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Marinated Veggie Beef Kabobs (continued)

Directions (continued)

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