VEGETABLE STEAK KABOBS
The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. -Norma Harder, Weyakwin, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup 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 mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 99mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
STEAK AND VEGETABLE KABOBS
These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. -Lorri Cleveland, Kingsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables. , Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves., Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 195 calories, Fat 10g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 381mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SUMMER STEAK KABOBS
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. -Christi Ross, Guthrie, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.
Nutrition Facts : Calories 257 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 277mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
DAD'S FAVORITE STEAK KABOBS
It's hard to say whether these are Dad's Favorite Steak Kabobs because they're so easy to make-or because the ranch dressing has bits of bacon in it.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling water 12 to 14 min. or just until tender; drain. Cool slightly.
- Heat grill to medium-high heat. Reserve half the dressing. Thread meat, accordion-style, onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing.
- Grill 10 to 12 min. or until meat is done, turning occasionally and brushing with reserved dressing for the last 2 min.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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