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Sizzling Beef & Vegetable Kabobs

Sizzling Beef & Vegetable Kabobs recipe
photo by:kraft
Flavorful Greek dressing provides what one reviewer calls "the winning touch" to these kabobs. The smart touch? Lean beef and fresh seasonal vegetables.
time
prep:
25 min
total:
55 min
servings
total:
6 servings, 2 kabobs each
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posted:
8/14/2006
easy to prepare and cooks in minutes. finally got my family to eat vegies, Thanks.
posted:
8/11/2006
Try using Catalina dressing with these.I grew up making these at my parents resturant.Catalina goes great with beef or chicken.I like using red onions,bell peppers and mushrooms when I make ours.These are so good.
posted:
8/10/2006
I know this will be a wonderful quick dinner to make it looks delicious.
posted:
8/9/2006
We just finished dinner and everyone loved it including my three year old. The asparagus was difficult sliding on the skewers because mine were sort of narrow, but other than that it was excellent. Highly recommended! Oh I also used italian dressing as marinade.
posted:
8/9/2006
I also made these kabobs with chicken and used Kraft's Balsamic Vinagrette salad dressing. Great!! I also separate the vegetables and meat as they required different cooking times. Super summer meal.
posted:
8/8/2006
As one person said, kabobs require skewering and that takes too much time. As a man, I like something quick and easy. Try cutting up as many vegetables as you want. Lightly oil a cookie sheet with garlic olive oil, spread the vegetables out, drizzle some more olive oil, salt, pepper, rosemary or whatever. I also use Kraft dressings. Roasted garlic cloves are unbelievable with potatoes, squash, tomatoes, asparagus, cauliflower, broccoli, etc. Preheat oven to 350 degrees, roast for 40 to 50 minutes or until vegetables are tender. Toss every 15 minutes. Can be done on the grill, too. Do the steak on the grill and cut in thin slices. This will keep it tender as chunks cook faster than veggies or vice versa. Serve with veggies. You'll never skewer again.
posted:
8/8/2006
My son found a shiskabob recipe and we have been doing the shiskabob grilling thing all summer..at least twice a week...we make extra so we can have it for lunches also..Thanks for posting this recipe. too... Lazy_cook
posted:
8/8/2006
This was a good recipe, although I only cooked it 3-5 minutes on each side. 15 minutes is way too long and it would probably be too dry.
posted:
8/8/2006
Kabobs are always a bit time consuming just putting the ingredients on the skewers, but this one is definitely worth it. My whole family liked it...one of my children even decided he likes asparagus now!
posted:
7/11/2006
I took the chance and fixed this for a family get together and everyone just LOVED it and wanted the recipe. I highly recommend it. I changed the vegetable to green peppers and onions and it worked wonderfully! The only bad thing was I had a sinus infection so I absolutely could not taste it at all but I took everyone's word on it, especially since they kept coming back for more. EVEN the kids loved which was fantastic.
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