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Main dishes

Summer Mixed Vegetable and Beef Kabobs

Summer Mixed Vegetable and Beef Kabobs recipe
photo by:kraft
This kabob is like summer on a stick, with chunks of beef steak, zucchini and yellow squash basted with a zesty pesto sauce.
time
prep:
30 min
total:
40 min
servings
total:
4 servings, two kabobs each
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What You Need

1/3
cup  A.1. Original Sauce
1/4
cup  pesto
2
Tbsp.  lemon juice
1
 boneless beef sirloin steak (1 lb.), cut into bite-size pieces
1
small  zucchini, cut crosswise into 8 chunks
1
small  yellow squash, cut crosswise into 8 chunks
1
large  red pepper, cut into 8 pieces
1
medium  red onion, cut into 8 wedges

Make It

SOAK eight 12-inch wooden skewers in water 30 min. Meanwhile, mix steak sauce, pesto and lemon juice until well blended; set aside.

PREHEAT grill to medium heat. Thread steak and vegetables alternately onto skewers. Remove 1/4 cup of the steak sauce mixture; brush evenly onto kabobs.

GRILL 8 to 10 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing frequently with the remaining steak sauce mixture.

Kraft Kitchens Tips

Substitute
Substitute a green or yellow pepper for the red pepper.
Substitute
Substitute pearl onions for the red onion wedges. Blanch 24 pearl onions in boiling water 1 min.; rinse, then peel. Assemble kabobs as directed adding 3 whole onions to each skewer.
Use Your Broiler
These kabobs are also delicious broiled! Assemble kabobs as directed. Place on rack of broiler pan. Broil, 4 to 6 inches from heat, 8 to 10 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining steak sauce mixture.
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