Beef Kabobs for the Grill

Prep:4hCook:15min

Kabobs on the grill are a summer favourite. Use up veggies from the week. Veggies for kabobs should be quick cooking, hearty enough to hold their shape well even after heating and should be veggies that you’d be happy to eat raw as well. Perfect choices are: mushrooms, cherry tomatoes, bell pepper, onions, zucchini, asparagus. Marinate the beef for up to 24 hours (4 minimum) to achieve tender results. A little trick for stable kabobs is to thread each kabob with 2 skewers instead of one. Two skewers keeps items from twisting and flipping around on the skewers as they cook and make turning easy. Add a fresh salad on the side to round out as a meal

Updated at: Thu, 17 Aug 2023 06:03:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories510.2 kcal (26%)

Total Fat29.1 g (42%)

Carbs31.7 g (12%)

Sugars10.3 g (11%)

Protein29.8 g (60%)

Sodium1248 mg (62%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbsirloin steak

or flank, cut into equal sized 1 1/2” cubes

¼ cupolive oil

3cloves garlic

minced

¼ cupworcestershire sauce

1 tblsdijon mustard

1 tblsbrown sugar

1 tblslemon juice

3 tblssoy sauce

salt

pepper

4 cupsvegetables

cut to pieces equal in size to the beef cubes

Instructions

Step 1

Mix marinate ingredients and toss beef cubes to coat well. Marinate in the fridge for 4 hours minimum.

Step 2

Use reusable metal skewers or if using bamboo skewers soak them in water for 30 minutes to prevent burning of the skewers when grilling.

Step 3

Thread skewers with 3-4 pieces of beef and a variety of veggies. Begin and end with beef and snug items together on the skewers to help keep veggies in place.

Step 4

Kabobs grill up over medium high heat in about 15 minutes - turning to cook evenly.