Publisher Photo
Publisher Photo
"Teens like assembling these creative kabobs almost as much as they like devouring them," says Dixie Terry of Goreville, Illinois. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1 envelope taco seasoning
  • 1 cup tomato juice
  • 2 to 4 tablespoons canola oil
  • 2 pounds beef top sirloin, cut into 1-inch cubes
  • 1 medium green pepper, cut into chunks
  • 1 medium sweet red pepper, cut into chunks
  • 1 large onion, cut into wedges
  • 16 cherry tomatoes

Directions

In a large resealable plastic bag, combine the taco seasoning, tomato juice and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef to the bag; seal and turn to coat. Refrigerate for at least 5 hours.
Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, peppers, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness. Yield: 6 servings.
Originally published as Tacos on a Stick in Quick Cooking July/August 2002, p33

Nutritional Facts

1 each: 291 calories, 11g fat (3g saturated fat), 61mg cholesterol, 647mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

  • 1 envelope taco seasoning
  • 1 cup tomato juice
  • 2 to 4 tablespoons canola oil
  • 2 pounds beef top sirloin, cut into 1-inch cubes
  • 1 medium green pepper, cut into chunks
  • 1 medium sweet red pepper, cut into chunks
  • 1 large onion, cut into wedges
  • 16 cherry tomatoes
  1. In a large resealable plastic bag, combine the taco seasoning, tomato juice and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef to the bag; seal and turn to coat. Refrigerate for at least 5 hours.
  2. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, peppers, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness. Yield: 6 servings.
Originally published as Tacos on a Stick in Quick Cooking July/August 2002, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTacos on a Stick

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review