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Vegetable Beef Kabobs Recipe
Vegetable Beef Kabobs Recipe photo by Taste of Home

Vegetable Beef Kabobs Recipe

Read Reviews (4)
5 4
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This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. —Mynie Lou Griffith, Hutchinson, Kansas
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds beef top sirloin steak
  • 2/3 cup white wine or beef broth
  • 1/3 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon dried tarragon
  • 18 small whole onions
  • 3 to 4 small zucchini, cut in 1-inch slices
  • 2 large sweet red peppers, cut in 1-inch pieces

Directions

  1. Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting.
  2. Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers.
  3. Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Vegetable Beef Kabobs in Country Extra July 1990, p45

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Vegetable Beef Kabobs(4)

AVERAGE RATING
   (4)
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5 Star
 (4)
4 Star
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3 Star
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MY REVIEW
Reviewed Jan. 15, 2014

good flavor. I was out of tarragon so I subbed marjoram & dried rosemary. will make again.

MY REVIEW
Reviewed Jun. 25, 2013

Not only would I make this recipe again...I have made it again several times. I liked the ginger, garlic and tarragon mix. This gives it a little touch of sweetness without making it burn so quickly like any kind of sweet sour sauce does on the grill. Had to use no-salt added beef broth because my DH can't have sodium and I used low sodium soy to help that too.

MY REVIEW
Reviewed Sep. 3, 2011

I love this recipe! I have made it about 5 times this summer. I also omitted the taragon, and I used chicken broth instead because I didn't have beef broth on hand, and it turned out great. I absolutely recommend this recipe!

MY REVIEW
Reviewed Aug. 13, 2010

I made this recipe outside on our grill several weeks ago and it made a hit. I omitted the tarragon. I plan to make it again this weekend.

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