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Mixed Grill Kabobs

 Mixed Grill Kabobs
These hearty kabobs combine beef and sausage, two of my favorite foods. Both the meat and vegetables are marinated before they're grilled, which makes this skewered meal extra flavorful. Be sure to fire up your grill and try these soon! -Glenda Adams, Vanndale, Arkansas
10-12 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 3 cups pineapple juice
  • 1 cup cider vinegar
  • 1 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon browning sauce, optional
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 pounds beef tenderloin, cut into 1-inch cubes
  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1-inch chunks
  • 3 to 4 medium tomatoes, quartered
  • 3 to 4 medium green peppers, quartered
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 5 medium onions, quartered


  • In a small bowl, combine the first eight ingredients. Pour half into
  • a large resealable plastic bag; add meat. Seal bag and turn to coat.
  • Pour the remaining marinade into another large resealable plastic
  • bag; add the vegetables. Seal bag and turn to coat. Refrigerate meat
  • and vegetables overnight.
  • Drain and discard marinade. Alternately thread the beef, sausage and
  • vegetables onto metal or soaked wooden skewers.
  • Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs;

2 of 2

Mixed Grill Kabobs (continued)

Directions (continued)

  • cook 6-8 minutes longer or until beef reaches desired doneness.
  • Yield: 10-12 servings.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now