Marinated Beef Kabobs - Kraft Recipes Top
Comida Kraft
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Marinated Beef Kabobs

Prep Time
Total Time

6 servings

Add these delicious Marinated Beef Kabobs to your recipe book. See for yourself why these savory skewers are a summer favorite at any barbecue!

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What You Need

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Make It

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  • Mix dressing and mustard until blended; reserve 1/3 cup. Pour remaining dressing mixture over meat in shallow dish; turn to evenly coat meat slices with dressing mixture. Refrigerate 1 hour to marinate.
  • Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat, accordion style, onto 6 skewers alternately with zucchini and onions.
  • Grill kabobs 4 to 6 min. or until meat is done, turning occasionally and brushing with reserved dressing mixture. Add tomatoes; grill 30 sec. on each side or until heated through.

Special Equipment Needed


If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.

Kitchen Tip

Use 15-inch skewers for this recipe. If you have shorter skewers, use 12 skewers and increase the number of cherry tomatoes to from 6 to 12.


Substitute 1 cup frozen small whole onions, thawed, for the pearl onions.


  • 6 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 4 Meat (L)
  • 1 Fat

Nutrition Bonus

In addition to being delicious, this simple grilled main dish is a cinch to clean up.

Nutritional Information

Serving Size 6 servings
Calories 240
Total fat 10g
Saturated fat 2g
Cholesterol 75mg
Sodium 350mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 5g
Protein 29g
% Daily Value
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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