Marinated Veggie Beef Kabobs

Name: Marinated Veggie Beef Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 kabobs, 8 serving(s)
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 seasoning salt; 2 teaspoons pepper; 1 teaspoon dried parsley flakes; 1 beef top sirloin steak, cut into 1-inch cubes (1-1/2 pounds); 8 cherry tomatoes; 1 large red onion; 1 medium green pepper; 1 summer squash; 1 medium zucchini

Submitted by diner524

"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. This is a recipe I found in TOH magazine and posting for safe keeping. Time doesn't include marinading time, so allow at least 2 hours for marinating, but more is better on the flavor. Feel free to add any veggies of your choice."

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photo by Boomette

Ready In:: 25mins
Ingredients:: 14
Yields:: 8 kabobs
Serves:: 8

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 seasoning salt
2 teaspoons pepper
1 teaspoon dried parsley flakes
1 beef top sirloin steak, cut into 1-inch cubes (1-1/2 pounds)
8 cherry tomatoes
1 large red onion
1 medium green pepper
1 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.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches 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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Reviews

These kabobs are great. I really liked the onion and peppers (used red bell peppers). The beef and veggies had a great taste. The marinade has great flavors and it's so easy to do. Thanks Diner :) Made for PRMR tag game

Boomette
My favorite type of meal....all cooked outside on the grill!! The colors are wonderful together. I had to add some mushrooms to the mix. The marinade worked really well with all the veggies and the sirloin. I marinated for 3 hours, and the meat was nice and tender. Thanks for sharing! Made for Newest Tag.

breezermom

RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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