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Italian Beef Kabobs

Total Time

Prep: 20 min. Broil: 10 min.


4 servings

Balsamic vinegar and fresh herbs combine in a marinade that gives great flavor to tender cubes of steak on shish kabobs. Along with the beef, I skewer mushrooms, zucchini and cherry tomatoes for an easy, well-balanced meal. —Joyce Triggs, Thibodaux, Louisiana


  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon olive 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 beef top 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


  1. In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into a large bowl; add the beef. Turn to coat; cover and refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Spoon over uncooked kabobs with reserved marinade; sprinkle with salt. Broil 4 in. from heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Place a tomato on each skewer before serving.

Nutrition Facts

2 each: 315 calories, 13g fat (4g saturated fat), 96mg cholesterol, 379mg sodium, 14g carbohydrate (0 sugars, 3g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

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