Vegetable Beef Kabobs Recipes

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BEEF AND VEGETABLE KABOB



Beef and Vegetable Kabob image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 Tbsp. Mrs. Dash® Original Seasoning Blend
1 lb. beef sirloin, cut into 1 1/2 inch cubes
1/4 red onion cut into wedges, then in half and separated
1/2 lb. whole mushrooms, stems removed and chopped
1 Tbsp. olive oil
cooking spray

Steps:

  • Low-Sodium Recipe
  • 1. Marinate the meat with Mrs. Dash® Original Seasoning Blend, garlic, onions and mushrooms for 30 minutes.
  • 2. Heat grill or cast iron grill plate. Spray with cooking spray.
  • 3. Skewer meat rotating with onion and mushroom. Brush with olive oil.
  • 4. Grill kabobs about 6-8 minutes to desired degree of doneness, brushing with any remaining marinade during cooking.

VEGETABLE BEEF KABOBS



Vegetable Beef Kabobs image

This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. -Mynie Lou Griffith, Hutchinson, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds beef top sirloin steak
2/3 cup white wine or beef broth
1/3 cup soy sauce
2 tablespoons vegetable oil
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon dried tarragon
18 small whole onions
3 to 4 small zucchini, cut in 1-inch slices
2 large sweet red peppers, cut in 1-inch pieces

Steps:

  • Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

Nutrition Facts :

GRILLED VEGETABLE KABOBS



Grilled Vegetable Kabobs image

Grilled kabobs of fresh vegetables.

Provided by JenniferAnn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons Italian seasoning
1 tablespoon chopped fresh basil
1 tablespoon paprika
1 tablespoon ground black pepper
¼ cup olive oil
1 yellow squash, sliced into 8 rounds
1 zucchini, sliced into 8 rounds
12 pearl onions
2 Roma tomatoes, each sliced into quarters
4 skewers, or as needed

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
  • Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
  • Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g

BEST MARINATED VEGGIE KABOBS



Best Marinated Veggie Kabobs image

Having kabobs? Use this marinade on your favorite vegetables and Teriyaki Marinade. (recipe # 19284) on your beef then grill! What a winning combination!

Provided by Aroostook

Categories     Vegetable

Time 30m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 5

vegetables, of choice (peppers of a variety of colors, mushrooms, onions, broccoli flowerets, zucchini... whatever)
1/2 cup oil
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon fresh sliced ginger

Steps:

  • The night before, cut vegetables into bite-sized chunks.
  • Soak skewers overnight in water.
  • Marinade veggies overnight in airtight container in fridge.
  • Skewer and grill over hardwood or charcoal fire.

MARINATED VEGGIE BEEF KABOBS



Marinated Veggie Beef Kabobs image

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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 kabobs.

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 521 calories, Fat 29g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.

SIZZLING VEGETABLE & BEEF KABOB RECIPE



Sizzling Vegetable & Beef Kabob Recipe image

Make a flavorful Greek-inspired dish with our Sizzling Vegetable & Beef Kabob Recipe! This Healthy Living beef kabob recipe is great for summer barbecues.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings, 2 kabobs each

Number Of Ingredients 5

1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1 lb. boneless beef sirloin steak, cut into 1-inch cubes
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths

Steps:

  • Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove meat from marinade; discard marinade.
  • Heat grill to medium heat. Thread meat onto 12 skewers alternately with tomatoes, mushrooms and asparagus.
  • Grill 15 min. or until meat is done and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

EMERIL'S BEEF AND VEGETABLE KEBABS



Emeril's Beef and Vegetable Kebabs image

"These colorful kebabs aren't your average kid's meal -- they're a great way to get veggies on the plate in a fun and creative way. Grill 'em up in about 10 minutes, then serve with a spinach salad, couscous, or quinoa to create a well-rounded meal in no time."Emeril Lagasse

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 4h30m

Number Of Ingredients 10

1 pound beef sirloin, cut into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
3 red or orange bell peppers, cut into 1-inch pieces
2 zucchini or yellow squash, cut into 3/4-inch rounds
1 pint grape or cherry tomatoes
Vegetable oil, for grill
Coarse salt and ground pepper

Steps:

  • In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.
  • Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
  • Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.

Nutrition Facts : Calories 219 g, Fat 15 g, Fiber 1 g, Protein 16 g

BEEF AND VEGETABLE KABOB DINNER



Beef and Vegetable Kabob Dinner image

This recipe is the perfect example of simple food done smart. The sliced oranges in this Beef and Vegetable Kabob Dinner recipe add a pop of flavor.

Provided by My Food and Family

Categories     Meal Recipes

Time 30m

Yield Makes 6 servings, two kabobs and 3/4 cup rice each.

Number Of Ingredients 6

1-1/2 lb. beef sirloin steak, cut into 1-inch pieces
3 medium potatoes, cut into 1-inch chunks, partially cooked
2 cups broccoli florets (1 inch)
2 cups navel orange sections, cut into 1-inch chunks
1 cup A.1. Original Sauce
4-1/2 cups hot cooked rice

Steps:

  • Preheat grill to medium heat. Thread steak, vegetables and oranges alternately onto 12 skewers; place in shallow dish.
  • Pour steak sauce over kabobs; turn over to evenly coat kabobs. Cover. Refrigerate 10 min. to marinate. Remove kabobs from marinade; discard marinade.
  • Grill kabobs 10 min. or until steak is cooked to medium doneness (160°F), turning occasionally. Serve over the rice.

Nutrition Facts : Calories 380, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

SIZZLING BEEF AND VEGETABLE KABOBS



Sizzling Beef and Vegetable Kabobs image

Make and share this Sizzling Beef and Vegetable Kabobs recipe from Food.com.

Provided by sillkie83

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb boneless beef top sirloin steak, cut into 1-inch cubes
1/2 cup kraft Greek salad dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths

Steps:

  • PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minute to marinate. Remove steak from bag; discard bag and marinade.
  • PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
  • GRILL kabobs 15 minute or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

Nutrition Facts : Calories 184.3, Fat 12.4, SaturatedFat 4.9, Cholesterol 50.6, Sodium 45.1, Carbohydrate 2.5, Fiber 0.9, Sugar 1.3, Protein 15.5

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