Comida Kraft
Recipe Box

Sizzling Beef & Vegetable Kabobs

Sizzling Beef & Vegetable Kabobs is rated 4.114285714285714 out of 5 by 70.
Prep Time
25
min.
Total Time
55
min.
Servings

6 servings, 2 kabobs each

Flavorful Greek-inspired dressing adds Mediterranean-style appeal to these beef and veggie kabobs. Bonus: It's a Healthy Living recipe!

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What You Need

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Make It

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  • Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove meat from marinade; discard marinade.
  • Heat grill to medium heat. Thread meat onto 12 skewers alternately with tomatoes, mushrooms and asparagus.
  • Grill 15 min. or until meat is done and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.

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.

How to Prevent Skewers from Burning

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

Servings

  • 6 servings, 2 kabobs each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

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

Nutrition Bonus

Fire up the grill! These tasty kabobs are made with lean meat to help you eat right. As an added bonus, the tomatoes and asparagus team up to provide vitamin A.

Nutritional Information

Serving Size 6 servings, 2 kabobs each
AMOUNT PER SERVING
Calories 160
Total fat 9g
Saturated fat 2g
Cholesterol 40mg
Sodium 190mg
Carbohydrate 4g
Dietary fiber 1g
Sugars 2g
Protein 15g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 10 %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.

Ratings & Reviews

Rated 3 out of 5 by from As one person said, kabobs require skewering and that takes too much time. 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.
Date published: 2006-08-08
Rated 5 out of 5 by from I took the chance and fixed this for a family get together and everyone just LOVED it and wanted the... 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.
Date published: 2006-07-11
Rated 4 out of 5 by from Fantastic taste with the Greek Vinaigrette dressing! 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!
Date published: 2010-05-25
Rated 5 out of 5 by from This is one of the best kabob recipes I have ever made. 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!
Date published: 2008-07-01
Rated 4 out of 5 by from Here is a tip for problems with the mushrooms: you can marinate them along with the steak or you can... 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!
Date published: 2010-05-05
Rated 4 out of 5 by from I made this using grocery "stew meat", and it was delicious; the marinade makes even less expensive... I made this using grocery "stew meat", and it was delicious; the marinade makes even less expensive cuts an acceptable option. I want to try it again using pork or chicken, I think it will work well. The prep time is a bit longer than listed, but not so much as to be a problem.
Date published: 2007-07-11
Rated 5 out of 5 by from LOVED IT! LOVED IT! I've never made kabobs before, but these were super easy and delicious! You can pretty much use any type of marinade and dressing you want, and lots of veggies to choose from. We did chicken, beef and veggies. We even did them on our George forman grill!!
Date published: 2007-07-07
Rated 4 out of 5 by from We just finished dinner and everyone loved it including my three year old. 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.
Date published: 2006-08-10
  • 2016-09-30T10:38CST
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