Vegetable Beef Kabobs Recipe

5 4 4
Vegetable Beef Kabobs Recipe
Vegetable Beef Kabobs Recipe photo by Taste of Home
Publisher Photo

Vegetable Beef Kabobs Recipe

Read Reviews
5 4 4
Publisher Photo
This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. —Mynie Lou Griffith, Hutchinson, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1-1/2 pounds beef top sirloin steak
  • 2/3 cup white wine or beef broth
  • 1/3 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon dried tarragon
  • 18 small whole onions
  • 3 to 4 small zucchini, cut in 1-inch slices
  • 2 large sweet red peppers, cut in 1-inch pieces

Directions

Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting.
Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers.
Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Vegetable Beef Kabobs in Country Extra July 1990, p45

  • 1-1/2 pounds beef top sirloin steak
  • 2/3 cup white wine or beef broth
  • 1/3 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon dried tarragon
  • 18 small whole onions
  • 3 to 4 small zucchini, cut in 1-inch slices
  • 2 large sweet red peppers, cut in 1-inch pieces
  1. Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting.
  2. Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers.
  3. Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Vegetable Beef Kabobs in Country Extra July 1990, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Beef Kabobs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jbrough1984 User ID: 6603755 29751
Reviewed Jan. 15, 2014

"good flavor. I was out of tarragon so I subbed marjoram & dried rosemary. will make again."

MY REVIEW
Cook_aholic User ID: 797539 39503
Reviewed Jun. 25, 2013

"Not only would I make this recipe again...I have made it again several times. I liked the ginger, garlic and tarragon mix. This gives it a little touch of sweetness without making it burn so quickly like any kind of sweet sour sauce does on the grill. Had to use no-salt added beef broth because my DH can't have sodium and I used low sodium soy to help that too."

MY REVIEW
KKungu User ID: 4193292 201712
Reviewed Sep. 3, 2011

"I love this recipe! I have made it about 5 times this summer. I also omitted the taragon, and I used chicken broth instead because I didn't have beef broth on hand, and it turned out great. I absolutely recommend this recipe!"

MY REVIEW
lesdesdhs User ID: 4630240 16830
Reviewed Aug. 13, 2010

"I made this recipe outside on our grill several weeks ago and it made a hit. I omitted the tarragon. I plan to make it again this weekend."

Loading Image