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Beef and Vegetable Kabobs

Beef and Vegetable Kabobs

Oxmoor House JANUARY 1995

  • Yield: 2 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 30%
  • Fat: 9.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.1g
  • Carbohydrate: 21.3g
  • Fiber: 0.0g
  • Cholesterol: 80mg
  • Iron: 0.0mg
  • Sodium: 80mg
  • Calcium: 0.0mg

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Beef and Vegetable Kabobs Recipe