Ingredients Jump to Instructions ↓

  1. 2/3 cup chili sauce

  2. 1/2 cup dry red wine or beef broth

  3. 1/2 cup balsamic vinegar

  4. 2 tablespoons canola oil

  5. 4-1/2 teaspoons Worcestershire sauce

  6. 4-1/2 teaspoons dried minced onion

  7. 1 garlic clove, minced

  8. 1/2 teaspoon ground mustard

  9. 1/4 teaspoon salt

  10. 1 pound boneless beef sirloin steak, cut into 3/4-inch cubes

  11. 16 fresh baby portobello or large fresh mushrooms, halved

  12. 2 medium red onions, cut into wedges

  13. 1 medium sweet red pepper, cut into 3/4-inch pieces

  14. 1 medium sweet yellow pepper, cut into 3/4-inch pieces

Instructions Jump to Ingredients ↑

  1. Sirloin Veggie Kabobs Recipe photo by Taste of Home In a small bowl, combine the first nine ingredients. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 hours.

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

  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness, turning and basting frequently with reserved marinade. Yield: 4 servings.


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