Vegetable Beef Kabobs
This is a main dish that makes good use of delicious beef. I like to grill outdoors, so this dish is especially popular at home.
This is a main dish that makes good use of delicious beef. I like to grill outdoors, so this dish is especially popular at home.
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1 garlic clove minced
- 1/2 teaspoon dried tarragon
- 1-1/2 pounds beef top sirloin steak
- 2/3 cup white wine or beef broth
- 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground gin
- 18 small whole onions
- 3 to 4 small zucchini cut in 1-inch slices
- 2 large sweet red peppers cut in 1-inch pieces
- Carbohydrate 11.5472100326416 g
- Cholesterol 0 mg
- Fat 3.86037000274838 g
- Fiber 3.37420000922813 g
- Protein 5.64318501609548 g
- Saturated Fat 0.310495812774977 g
- Serving Size 1 1 serving (228g)
- Sodium 13.5560000386291 mg
- Sugar 8.17301002341349 g
- Trans Fat 0.251122563116529 g
- Calories 89 calories
Step-by-step
- Cut beef in 1-1/4-in. cubes; place in a large resealable plastic bag.
- In a bowl, 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 30 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.
My Go-To Summer Grilling Recipe: Vegetable Beef Kabobs
Summer is my absolute favorite time of year. The long, warm days, the vibrant colors of blooming flowers, and, of course, the endless possibilities for outdoor cooking! For me, summer just isn't complete without firing up the grill. This year, my go-to recipe is these incredibly flavorful and easy-to-make vegetable beef kabobs. They're perfect for a casual weeknight dinner or a more elaborate gathering with friends and family.
I discovered this recipe years ago in an old family cookbook, passed down from my grandmother. It’s a simple recipe, but the results are anything but simple. The combination of tender beef, sweet onions, and juicy zucchini and peppers, all marinated in a delicious blend of soy sauce, white wine (or broth if you prefer), and fresh herbs, is simply divine. The grilling process adds a smoky char that takes the flavor profile to a whole new level. The best part? It’s incredibly versatile. I often adjust the vegetables based on what’s fresh at the farmer’s market. Sometimes I add bell peppers in different colors, cherry tomatoes, or even mushrooms. The possibilities are endless!
Beyond being delicious, this recipe is also incredibly practical. The prep work is minimal, and the kabobs are quick to assemble. This means more time spent relaxing and enjoying the company of loved ones, which is exactly what summer is all about. I usually marinate the beef in the morning and then assemble the kabobs right before grilling. This allows the flavors to meld beautifully, resulting in intensely flavorful kabobs. And cleanup? A breeze! The ingredients are simple and easy to manage, leaving you with minimal dishes to wash. This is especially important to me, as I always prefer to spend less time cleaning and more time basking in the sunshine.
The recipe calls for top sirloin steak, which I find is a perfect cut for kabobs – it's tender, flavorful, and holds up well on the grill. But feel free to experiment with other cuts of beef, such as flank steak or sirloin tip. Just remember to adjust the grilling time accordingly, depending on the thickness of the meat. I recommend using metal skewers unless you opt for wooden ones which you must soak in water for at least 30 minutes before using, to prevent them from burning on the grill.
I love serving these kabobs with a simple side salad and some crusty bread, perfect for soaking up any leftover marinade. It’s a complete meal that’s satisfying, healthy, and utterly delicious. These vegetable beef kabobs are a true testament to the magic of simple ingredients, expertly combined and cooked to perfection. They're a celebration of summer, and a recipe that I will continue to cherish and share for years to come. It's more than just a meal; it's a memory maker, a conversation starter, and a delicious way to bring people together.
So, this summer, ditch the complicated recipes and embrace the simplicity of these vegetable beef kabobs. Trust me, your taste buds (and your guests) will thank you. Give it a try and let me know what you think! Happy grilling!
