Balsamic vinegar and fresh herbs are combined in a marinade that gives great flavor to the tender cubes of steak on Joyce Triggs' shish kabobs. Along with the beef, she skewers mushrooms, zucchini and cherry tomatoes for an easy, well-balanced meal in her Thibodaux, Louisiana kitchen.
Recommended: 50+ Brilliant Recipes for Food on a Stick
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 1 tablespoon olive or canola oil
- 4 garlic cloves, minced
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
- 2 teaspoons sugar
- 1-1/4 pounds boneless beef sirloin steak, cut into 1-inch cubes
- 3 medium zucchini, cut into 1/2-inch slices
- 32 small fresh mushrooms
- 1/2 teaspoon salt
- 8 cherry tomatoes
- In a bowl, combine the first seven ingredients; mix well. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Brush with reserved marinade; sprinkle with salt. Broil 4 in. from heat for 5 minutes on each side or until meat reaches desired doneness, turning once and basting frequently with reserved marinade. Place a tomato on each skewer before serving. Yield: 4 servings.
Originally published as Italian Beef Kabobs in Light & Tasty August/September 2003, p18
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Reviewed Sep. 16, 2015
"Grilled instead of broiled. Subbed red bell pepper for the mushroom."