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Vegetable Beef Kabobs

 Vegetable Beef Kabobs
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
6 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 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


  • 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.
  • Drain and discard marinade from beef. Thread the meat, onions,
  • zucchini and peppers alternately on six metal or soaked wooden
  • skewers.
  • 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.

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Vegetable Beef Kabobs (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.