Dip Recipes: Vegetable Beef Kabobs

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This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. —Mynie Lou Griffith, Hutchinson, Kansas

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[X] Vegetable Beef Kabobs Recipe Prep: 10 min. + marinating Grill: 15 min. Yield: 6 Servings 10 15 25 Ingredients 1-1/2 pounds beef top sirloin steak2/3 cup white wine or beef broth1/3 cup soy sauce2 tablespoons vegetable oil1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger1 garlic clove, minced1/2 teaspoon dried tarragon18 small whole onions3 to 4 small zucchini, cut in 1-inch slices2 large sweet red peppers, cut in 1-inch pieces Directions Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a 1-cup measuring cup, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 45 minutes. Set aside remaining marinade for basting. Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade. Yield: 6 servings.

Originally published as Vegetable Beef Kabobs in Country Extra July 1990, p45

Full-Bodied White WineEnjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed on Jun. 25, 2013 by Cook_aholic

Not only would I make this recipe again...I have made it again several times. I liked the ginger, garlic and tarragon mix. This gives it a little touch of sweetness without making it burn so quickly like any kind of sweet sour sauce does on the grill. Had to use no-salt added beef broth because my DH can't have sodium and I used low sodium soy to help that too.

Reviewed on Sep. 03, 2011 by KKungu

I love this recipe! I have made it about 5 times this summer. I also omitted the taragon, and I used chicken broth instead because I didn't have beef broth on hand, and it turned out great. I absolutely recommend this recipe!

Reviewed on Aug. 13, 2010 by lesdesdhs

I made this recipe outside on our grill several weeks ago and it made a hit. I omitted the tarragon. I plan to make it again this weekend.

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