Jalapeno Beef Kabobs

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

Yield: 6 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 18%
  • Fat: 6.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.1g
  • Carbohydrate: 26.8g
  • Fiber: 2.5g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 293mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. Combine remaining 1/4 cup vinaigrette and jelly in a small saucepan. Cook over low heat, stirring constantly, until jelly melts.
  3. 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.
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