Grilled Beef Kabobs Recipe

4.5 2 7
Grilled Beef Kabobs Recipe
Grilled Beef Kabobs Recipe photo by Taste of Home
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Grilled Beef Kabobs Recipe

Read Reviews
4.5 2 7
Publisher Photo
Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. —Dolores, Lueken, Ferdinand, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1 pound boneless sirloin steak, cut into 1-1/2-inch cubes
  • 1 bottle (8 ounces) French or Russian salad dressing
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 8 to 10 bacon strips, cut in half
  • 1 sweet red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 2 small zucchini squash, cut into chunks
  • 8 medium fresh mushrooms
  • 1 large onion, quartered, optional

Directions

Place beef in a shallow glass pan. Combine salad dressing, Worcestershire sauce, lemon juice, pepper and garlic powder. Pour over beef. Cover and refrigerate 8-24 hours. Drain and reserve marinade. Wrap bacon around beef cubes. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill over hot heat for 10-15 minutes or until desired doneness is reached. Baste frequently with marinade. Yield: 4 servings.
Originally published as Grilled Beef Kabobs in Country Woman May/June 1992, p33

  • 1 pound boneless sirloin steak, cut into 1-1/2-inch cubes
  • 1 bottle (8 ounces) French or Russian salad dressing
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 8 to 10 bacon strips, cut in half
  • 1 sweet red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 2 small zucchini squash, cut into chunks
  • 8 medium fresh mushrooms
  • 1 large onion, quartered, optional
  1. Place beef in a shallow glass pan. Combine salad dressing, Worcestershire sauce, lemon juice, pepper and garlic powder. Pour over beef. Cover and refrigerate 8-24 hours. Drain and reserve marinade. Wrap bacon around beef cubes. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill over hot heat for 10-15 minutes or until desired doneness is reached. Baste frequently with marinade. Yield: 4 servings.
Originally published as Grilled Beef Kabobs in Country Woman May/June 1992, p33

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Reviews forGrilled Beef Kabobs

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jlovesaandm User ID: 6755910 201227
Reviewed Jun. 29, 2012

"Best kabobs I've ever made! I actually signed up for Taste of Home just so I could write this review. Usually Kabobs taste charred or dry to me, but these were just fantastic. So much flavor and not dry at all due to the basting of the marinade. Would make them again in a heartbeat. My beef was tender and worked fine. Great recipe!"

MY REVIEW
LoriAnnSeethaler User ID: 4589370 11735
Reviewed Jun. 6, 2010

"The sauce was tasty but my beef was a little tough. I must have used the wrong cut of beef - otherwise fabulously tasty - the veggies were superb and the marinade as a baste was very good - beef aside they were the best kabobs I have ever made."

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