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

Vegetable Steak Kabobs Recipe

Read Reviews (2)
4.67 2
Publisher Photo
"This marinade for this steak-and-vegetable skewer is the best one I've ever found," relates Norma Harder from Melfort Saskatchewan.
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons ketchup
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon each dried marjoram, basil and oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
  • 1/2 pound whole fresh mushrooms
  • 2 medium onions, cut into wedges
  • 1-1/2 cups cherry tomatoes
  • 2 small green peppers, cut into 1-inch pieces

Nutritional Facts

One serving (1 each) equals 234 calories, 10 g fat (2 g saturated fat), 69 mg cholesterol, 99 mg sodium, 10 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Directions

  1. In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup 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 mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight.
  2. Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables.
  3. Grill, covered, over medium heat or broil 4 in. from heat 9-12 minutes on each side or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes. Yield: 6 servings.
Originally published as Vegetable Steak Kabobs in Taste of Home December/January 2004, p22

Nutritional Facts

One serving (1 each) equals 234 calories, 10 g fat (2 g saturated fat), 69 mg cholesterol, 99 mg sodium, 10 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Vegetable Steak Kabobs(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 1, 2013

yummy!!!!!!!!!

MY REVIEW
Reviewed Jan. 7, 2009

These are one of my favorite kabob recipes and we make these a few times every summer.

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