Main dishes

Sizzling Beef & Vegetable Kabobs

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photo by:

kraft

Greek dressing infuses steak with tantalizing flavor and is, as one reviewer says, "the winning touch." The nutritious touch? Using lean meat and fresh seasonal veggies.

time

prep:

10 min

total:

55 min

servings

total:

6 servings, two kabobs each

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What You Need

lb. boneless beef sirloin steak, cut into 1-inch cubes

1/2

cup KRAFT Greek Vinaigrette Dressing, divided

cherry tomatoes

button mushrooms, cut in half

asparagus spears, blanched, cut into 2-inch lengths

Make It

PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak from bag; discard bag and marinade.

PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.

GRILL kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

Kraft Kitchens Tips

How to Prevent Skewers from Burning

Presoak wooden skewers in water for 30 min. before using to prevent them from burning on the grill.

Blanching Fresh Asparagus

To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.

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adean17

posted:7/6/2010

I did not care for the flavor of the beef with the greek dressing but, I LOVED it with the mushrooms!

Motherofmultiplesplus1

posted:5/25/2010

Fantastic taste with the Greek Vinaigrette dressing! I let my steak and veggies marinate all day in the fridge, and about an hour before dinner I made the kabobs.....make sure too keep your gril and LOW heat or use a grill basket to keep the veggies from sticking, and I am pretty sure you might not even have to blanch the asparagus, it cooked very quickly!

LilsZoo1

posted:5/5/2010

Here is a tip for problems with the mushrooms: you can marinate them along with the steak or you can soften them by pouring a little hot water over them and allowing them to soak for a couple of minutes before skewering them. I think whole button mushrooms make the nicest presentation!

a cook

posted:9/2/2008

This recipe was excellent, everyone loved it and it was easy to prepare

cyn_ken

posted:7/1/2008

This is one of the best kabob recipes I have ever made. My husband loved them! He said I had definetly outdone myself with this one. I chose a nice spinach, pear & feta cheese salad with raspberry vinaigrette dressing to go along with this dish. It was perfect! This will go in my keepsake recipe file to make again! Thanks for the wonderful recipe!

a cook

posted:6/30/2008

This recipe is the bomb! Everything, especially the meat & the mushrooms had SUCH great flavor. However, I am far too lazy to blanche asparagus...so I used bell peppers instead...worked out great!

a cook

posted:6/30/2008

this was very good, i also marinated all the stuff in a buttery creole marinade. great also. good idea for all my asparagus !

a cook

posted:6/26/2008

Great flavor. We also added some onion slices to the kabobs.

a cook

posted:6/17/2008

Easy and delicious! My family loved this dish. I use the Italian and different vinigeretts on most of the meat I grill. Always cooks up moist and tender, with a little kick.

blhoza

posted:6/17/2008

A Kebob is a kebob. However, this Greek dressing is superb and is the winning touch. We love it and use it on the grill alot.