Sirloin and Vegetable Kabobs

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 14%
  • Fat: 5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 20.3g
  • Carbohydrate: 55.7g
  • Fiber: 0.0g
  • Cholesterol: 36mg
  • Iron: 0.0mg
  • Sodium: 316mg
  • Calcium: 0.0mg


  • 1 pound lean boneless top sirloin steak
  • 4 ears fresh corn
  • 1/2 cup fat-free barbecue sauce
  • 1/2 cup beer
  • 2 cloves garlic, crushed
  • 1 1/2 pounds round red potatoes, quartered
  • Vegetable cooking spray
  • 12 large cherry tomatoes


  1. Trim fat from steak; cut steak into 1-inch cubes. Remove and discard husks and silks from corn; cut corn into 1-inch pieces. Combine barbecue sauce, beer, and garlic in a heavy-duty, zip-top plastic bag. Add meat and corn; seal bag, and shake until meat and corn are well coated. Marinate in refrigerator up to 8 hours, turning occasionally.
  2. Cook potato in boiling water to cover in a medium saucepan 12 to 15 minutes or until tender; drain.
  3. Remove meat and corn from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
  4. Thread meat, corn, and potato alternately onto 6 (15-inch) metal skewers. Coat grill rack with vegetable cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 10 minutes or until meat is done, turning and basting often with reserved marinade. Add cherry tomatoes to skewers during last 2 minutes of cooking time.
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