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Marinated Veggie Beef Kabobs

Total Time

Prep: 35 min. + marinating Grill: 10 min.

Makes

8 kabobs

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
Marinated Veggie Beef Kabobs Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
  4. 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.

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