Steak And Vegetable Kabobs Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Burgundy wine1 Cup (16 tbs)
 Cooking oil1⁄4 Cup (4 tbs)
 Onion soup mix2 Tablespoon
 Salt1 Teaspoon
 Dried thyme1⁄2 Teaspoon, crushed
 Pepper1⁄4 Teaspoon
 Garlic1 Clove (5 gm), minced
 Beef sirloin steak2 Pound, cut into 1 inch pieces
 Zucchini2 , cut into 1 inch slices
 Corn ears2 , cut into 1 inch slices
 Cherry tomatoes4

Nutrition Facts

Serving size: Complete recipe

Calories 3009 Calories from Fat 1571

% Daily Value*

Total Fat 175 g270%

Saturated Fat 55.2 g275.9%

Trans Fat 0 g

Cholesterol 426.3 mg

Sodium 4919.5 mg205%

Total Carbohydrates 119 g39.7%

Dietary Fiber 16.4 g65.7%

Sugars 22 g

Protein 202 g404.8%

Vitamin A 40.8% Vitamin C 175.5%

Calcium 40.1% Iron 113.6%

*Based on a 2000 Calorie diet


In bowl combine Burgundy, oil, dry onion soup mix, salt, thyme, pepper, and garlic.
Add meat pieces and stir to coat well.
Cover and marinate at room temperature for 2 hours, or overnight in refrigerator.
Drain meat, reserving marinade.
Salt vegetables.
On 6 skewers thread the meat pieces alternately with slices of zucchini and corn.
Broil the kabobs 4 to 6 inches from heat for 4 minutes.
Make a quarter turn and brush with additional marinade; broil 4 minutes more.
Repeat turning and brushing 2 more times till all sides are browned.
Garnish end of each skewer with a cherry tomato.