• 4servings
  • 45minutes
  • 521calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dry red wine

  2. 1/2 cup olive oil

  3. 4 teaspoons Worcestershire sauce

  4. 4 teaspoons Italian seasoning

  5. 1 tablespoon garlic powder

  6. 2 teaspoons seasoned salt

  7. 2 teaspoons pepper

  8. 1 teaspoon dried parsley flakes

  9. 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes

  10. 8 cherry tomatoes

  11. 1 large red onion

  12. 1 medium green pepper

  13. 1 yellow summer squash

  14. 1 medium zucchini

Instructions Jump to Ingredients ↑

  1. Marinated Veggie Beef Kabobs Recipe photo by Taste of Home 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. Yield: 8 kabobs.


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