Kabobs Oven Style - Kraft Recipes Top
Comida Kraft
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Kabobs Oven Style

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What You Need

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Make It

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  • 1. Cut meat into 1-inch pieces and place in a large glass bowl. Add baby bam and toss to coat. Add the Worcestershire sauce, soy sauce, vinegar, oil, and garlic, and stir to combine. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
  • 2. Place the mushrooms in a large bowl of water. Gently turn them in the water to remove any grit or dirt. Quickly remove and dry the mushrooms on a clean dish towel. Set aside.
  • 3. Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible.
  • 4. Cut off the upper quarter of the bell pepper. Remove and discard the stem end, inside ribs, and seeds. Cut the pepper into quarters lengthwise, then into 1-inch pieces
  • 5. Make sure the oven rack is in the top position and preheat the oven to 450F.
  • 6. Line the baking sheet with aluminum foil.
  • 7 Remove the meat from the refrigerator. Carefully thread one meat cube onto a skewer, followed by a mushroom, a piece of bell pepper, and a chunk of onion. Continue threading alternating ingredients onto the skewer until it is full. Place the filled skewers on the baking sheet.
  • 8. Transfer the baking sheet to the oven and bake the kabobs for 10 minutes.
  • 9. Using oven mitts or pot holders, remove the baking sheet from the oven. With a mitt or tongs, hold one end of a skewer. With the other hand use a fork to push the meat and vegetables from the skewer onto a plate. Repeat with the remaining skewers and serve hot. Serve with rice if desired.

Special Equipment Needed


Baby Bam 3/4 cup 3 Tbsp. paprika 2 Tbsp. salt 2 Tbsp. dried parsley 2 tsp. onion powder 2 tsp. garlic powder 1 tsp. ground pepper 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. dried thyme 1/2 tsp. celery salt 1. Place all the ingredients in a mixing bowl. 2. Stir well to combine, using a wooden spoon. 3. Store in an airtight container for up to 3 months

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