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Marinated Veggie Beef 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
  • Total Time
    Prep: 35 min. + marinating Grill: 10 min.
  • Makes
    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

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.

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