Best Vegetable Steak Kabobs Recipes

VEGETABLE STEAK KABOBS

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.

STEAK AND VEGETABLE KABOBS

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.

BISON SIRLOIN STEAK AND VEGETABLE KABOBS WITH COUSCOUS SALAD

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

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.