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Balsamic Beef Kabobs

  • Prep 25 min
  • Total 2 hr 25 min
  • Ingredients 6
  • Servings 6

Grilled kabobs made using beef, veggies flavored with balsamic vinaigrette dressing gives you delicious dinner for six. MORE+ LESS-

Ingredients

1 1/2
lb. boneless beef sirloin tip steak (1 to 1 1/2 inches thick)
1
(8-oz.) pkg. fresh whole mushrooms, halved
1
red bell pepper, cut into 12 squares
1
medium zucchini, halved lengthwise, cut into 3/4-inch slices
1/2
cup purchased balsamic vinaigrette salad dressing
1
tablespoon chopped fresh marjoram or 3/4 teaspoon dried marjoram leaves

Steps

Hide Images
  • 1
    GRILL DIRECTIONS: Cut steak into 1-inch pieces. Place steak, mushrooms, bell pepper and zucchini in resealable food storage plastic bag. Pour dressing over steak and vegetables; add marjoram. Seal bag; turn several times to coat. Refrigerate at least 2 hours to marinate, turning occasionally.
  • 2
    Heat grill. Remove steak and vegetables from marinade; reserve marinade. Alternately thread steak and vegetables onto six 12 to 14-inch metal skewers. Brush with reserved marinade.
  • 3
    When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 6 to 8 minutes or until steak is of desired doneness, turning 2 or 3 times and brushing occasionally with marinade. Discard any remaining marinade.

Expert Tips

  • To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning 2 or 3 times and brushing occasionally with marinade.
  • Balsamic vinegar is a rich, sweet Italian vinegar made from white grapes. The vinegar gets its deep color and flavor from years of aging in wooden barrels.
  • Cut vegetables for the kabobs large enough so that they will not break apart when pierced with the skewer.
  • Marinades left over from raw meat, poultry and seafood can be brushed on food during cooking. Be sure to allow a few minutes of cooking time to thoroughly heat the marinade. Because it contains raw meat juices, do not serve leftover marinade with cooked food. However, a cooked sauce can be created from leftover marinade by boiling it for several minutes. Cooking the marinade makes it safe to eat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Kabob
Calories
250
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
4g
20%
Cholesterol
60mg
20%
Sodium
150mg
6%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
1 Vegetable; 3 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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