Best Vegetable Steak Kabobs Recipes

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VEGETABLE STEAK KABOBS



Vegetable Steak Kabobs image

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

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons ketchup
2 to 3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon each dried marjoram, basil and oregano
1/2 teaspoon dried rosemary, crushed
1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
1-1/2 cups cherry tomatoes
2 small green peppers, cut into 1-inch pieces

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

BISON SIRLOIN STEAK AND VEGETABLE KABOBS WITH COUSCOUS SALAD



Bison Sirloin Steak and Vegetable Kabobs with Couscous salad image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 Servings

Number Of Ingredients 21

3 (6 oz.) Bison Sirloin Steaks, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
1 yellow pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon granulated garlic
1 tablespoon cracked black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons sea salt
10-12 wood skewers soaked in water
3 cups cooked couscous, follow package directions and cool
1 small butternut squash, peeled, diced into ½ inch pieces
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
1 (6 oz.) container of grape tomatoes, de-stemmed
1 cup red, yellow and green bell peppers, diced
½ cup green onion, diced
Juice from one medium orange

Steps:

  • Preheat grill on high for 5-10 minutes.
  • Thaw and cut bison sirloin steaks into 1 inch pieces, place in bowl and set aside.
  • In large bowl combine olive oil, vinegar, garlic, black pepper, oregano, basil, thyme and seal salt to make marinade. Add vegetables to marinade and toss to coat. Assemble vegetable skewers, alternating vegetables. Continue until all vegetables are gone.
  • Add bison sirloin to remaining marinade left over in the mixing bowl and toss to coat. Assemble bison skewers with remaining skewers.
  • Place vegetable skewers on the well-heated grill 2-3 minutes before adding the bison skewers, they will take longer to cook.
  • Turn vegetable skewers over once and then add bison skewers to the grill. Cook for about 3-4 minutes, turn bison skewers and cook an additional 3-4 minutes or until done (8-11 minutes total cooking time).
  • Preheat oven to 400°F.
  • Toss butternut squash with 1 tablespoon olive oil and sprinkle with salt and pepper.
  • Roast in preheated oven for 20 minutes on a sheet pan.
  • Turn squash over, add tomatoes. Continue to roast until soft and golden brown, about 20 minutes more.
  • Combine prepared couscous and remaining ingredients in mixing bowl and toss. Chill for 4 hours and serve.

STEAK AND VEGETABLE KABOBS



Steak and Vegetable Kabobs image

Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.

Provided by diner524

Categories     Steak

Time 25m

Yield 10 serving(s)

Number Of Ingredients 13

1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
1 dash dried basil
salt and pepper, to taste
2 1/2 lbs top sirloin steaks, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green pepper, cut into 1-1/2-inch cubes (or sweet red pepper)
2 small zucchini, cut into 1-inch slices
1 medium onion, cut into wedges

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.

STEAK AND VEGETABLE KABOBS



Steak and Vegetable Kabobs image

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

1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
3 whole cloves
Dash dried basil
2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green or sweet red pepper, cut into 1-1/2-inch cubes
2 small zucchini squash, cut into 1-inch slices
1 medium onion, cut into wedges
Hot cooked rice

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

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