Marinated Veggie Beef Kabobs

Name: Marinated Veggie Beef Kabobs
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8 kabobs.
Ingredients: 1 cup dry red wine; 1/2 cup olive oil; 4 teaspoons Worcestershire sauce; 4 teaspoons Italian seasoning; 1 tablespoon garlic powder; 2 teaspoons seasoned salt; 2 teaspoons pepper; 1 teaspoon dried parsley flakes; 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes; 8 cherry tomatoes; 1 large red onion; 1 medium green pepper; 1 yellow summer squash; 1 medium zucchini

These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. —Lori Daniels, Beverly, West Virginia

Ingredients

1 cup dry red wine
1/2 cup olive oil
4 teaspoons Worcestershire sauce
4 teaspoons Italian seasoning
1 tablespoon garlic powder
2 teaspoons seasoned salt
2 teaspoons pepper
1 teaspoon dried parsley flakes
1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
8 cherry tomatoes
1 large red onion
1 medium green pepper
1 yellow summer squash
1 medium zucchini

Directions

In a small bowl, combine the first eight ingredients. Pour half the 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 tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.

Nutrition Facts

2 each: 521 calories, 29g fat (6g saturated fat), 69mg cholesterol, 753mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 40g protein.

Originally published as Marinaded Grilled T-Bones in Taste of Home June/July 2010

Reviews

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Average Rating:

dozer77

Jun 24, 2018

I made no adjustments..Delish just the way it is..The marinade is wonderful especially with the wine..I always have a glass while making it..makes it even better..
sydneylicious

Sep 9, 2015

This is the only kabob marinade recipe that I use! Sometimes I use a little less Italian seasoning, but other than that I follow the recipe to a T. Be sure to not let the meat marinate for more than a day or else it will turn a little bitter. I also like to thread each veggie on the same skewer to ensure even cooking.
gingerriss

May 6, 2012

I didnt have "dry" red wine so I am thinking this is the reason why it didnt taste that great.
gingerriss

May 6, 2012

I didnt have "dry" red wine so I am thinking this is the reason why it didnt taste that great.
rachy-roo

Jun 4, 2011

I used chicken the second time and it was just as delicious. Love this recipe!
krystaljoy

Jul 19, 2010

I too loved the marinade for this recipe and can't wait to use it for grilled steaks
gavingrma_OH

May 20, 2010

Excellent marinade for the beef. I marinated for almost 10 hours.