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Vegetable Steak Kabobs

 Vegetable Steak Kabobs
"This marinade for this steak-and-vegetable skewer is the best one I've ever found," relates Norma Harder from Weyakwin Saskatchewan.
6 ServingsPrep: 20 min. + marinating Grill: 10 min.

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

Directions

  • 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.
  • Drain beef, discarding marinade. Drain vegetables, reserving marinade
  • for basting. On six metal or soaked wooden skewers, alternately
  • thread beef and vegetables.
  • Grill, covered, over medium heat or broil 4 in. from heat 9-12

2 of 2

Vegetable Steak Kabobs (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.