Beef and Vegetable Kabobs

Recipe from

Oxmoor House

Recipe Time

Cook: 12 Minutes

Nutritional Information

Calories 290
Caloriesfromfat 30 %
Fat 9.8 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.1 g
Carbohydrate 21.3 g
Fiber 0.0 g
Cholesterol 80 mg
Iron 0.0 mg
Sodium 80 mg
Calcium 0.0 mg


1/2 pound lean, boneless beef sirloin steak
2 tablespoons dry red wine
2 tablespoons reduced-calorie maple syrup
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/2 teaspoon minced garlic
1/2 teaspoon curry powder
1/4 teaspoon pepper
2 small onions, quartered
1 small sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 4 (1-inch) pieces
1 medium-size yellow squash, cut into 4 (1-inch) pieces
4 medium-size fresh mushrooms
Vegetable cooking spray


Trim fat from steak; cut steak into 1-inch pieces. Place steak in a heavy-duty, zip-top plastic bag. Combine wine and next 6 ingredients in a small bowl, stirring well. Pour wine mixture over steak. Seal bag, and shake until steak is well coated. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Remove steak from marinade, reserving marinade. Thread steak, onion, sweet red pepper, zucchini, yellow squash, and mushrooms alternately onto 4 (10-inch) skewers.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 12 to 14 minutes or to desired degree of doneness, turning and basting frequently with reserved marinade.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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