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

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The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. —Norma Harder, Weyakwin, 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


  • 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

1 kabob: 234 calories, 10g fat (2g saturated fat), 69mg cholesterol, 99mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.


  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 kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes 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

Full-Bodied Red Wine

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

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greatwithoutgluten User ID: 6330173 265269
Reviewed Apr. 28, 2017

"This was very easy and tasty! I think next time I would cut down on the rosemary but otherwise would not change a thing!"

kileybates User ID: 7117681 57072
Reviewed Feb. 1, 2013


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