Jalapeno Beef Kabobs

Prep: 17 minutes Marinate: 30 minutes Cook: 12 minutes


6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 327
Caloriesfromfat 18 %
Fat 6.6 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.1 g
Carbohydrate 26.8 g
Fiber 2.5 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 293 mg
Calcium 0.0 mg


1 (1 1/2-pound) sirloin tip steak
3/4 cup fat-free red wine vinaigrette, divided
12 medium-size fresh mushrooms
6 medium jalapeno peppers
2 medium-size yellow squash, cut into 1/2-inch pieces
1 medium-size purple onion, cut into 12 wedges
1/4 cup hot jalapeno jelly
Vegetable cooking spray


Trim fat from steak; cut steak into 1-inch pieces. Place steak in a heavy-duty, zip-top plastic bag. Add 1/2 cup vinaigrette. Seal bag; shake until steak is coated. Marinate in refrigerator 30 minutes, turning bag once. Remove steak from marinade; discard marinade. Thread steak and vegetables alternately on 6 (15-inch) skewers.

Combine remaining 1/4 cup vinaigrette and jelly in a small saucepan. Cook over low heat, stirring constantly, until jelly melts.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 6 minutes on each side or until steak is desired degree of doneness, basting often with jelly mixture.