Best 2 Vegetable Steak Kabobs Recipes

**Grilled Vegetable Steak Kabobs: A Symphony of Flavors and Textures**

Savor the tantalizing flavors of grilled vegetable steak kabobs, a delightful culinary creation that combines the vibrant colors and textures of fresh vegetables with the smoky aroma and charred goodness of grilling. This delectable dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. Succulent zucchini, juicy bell peppers, savory mushrooms, and tender cherry tomatoes are expertly skewered, brushed with a flavorful marinade, and grilled to perfection. The result is a vibrant and irresistible dish that is not only visually appealing but also packed with nutrients and antioxidants. Served with a tangy tzatziki sauce or a zesty chimichurri sauce, these grilled vegetable steak kabobs are the perfect addition to your next summer cookout or backyard barbecue. They are also a fantastic option for vegetarians and vegans looking for a hearty and protein-rich meal. With its ease of preparation and endless variations, this dish is sure to become a staple in your grilling repertoire.

Here are our top 2 tried and tested recipes!

VEGETABLE STEAK KABOBS

Vegetable Steak Kabobs image

The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. -Norma Harder, Weyakwin, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons ketchup
2 to 3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon each dried marjoram, basil and oregano
1/2 teaspoon dried rosemary, crushed
1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
1-1/2 cups cherry tomatoes
2 small green peppers, cut into 1-inch pieces

Steps:

In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.

Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 99mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

STEAK AND VEGETABLE KABOBS

Steak and Vegetable Kabobs image

Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.

Provided by diner524

Categories Steak

Time 25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
1 dash dried basil
salt and pepper, to taste
2 1/2 lbs top sirloin steaks, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green pepper, cut into 1-1/2-inch cubes (or sweet red pepper)
2 small zucchini, cut into 1-inch slices
1 medium onion, cut into wedges

Steps:

In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.

Tips:

Choose firm vegetables. This will help them hold their shape on the skewers and prevent them from falling apart.
Cut the vegetables into uniform pieces. This will ensure that they cook evenly.
Marinate the vegetables before grilling. This will help them absorb flavor and prevent them from drying out.
Grill the vegetables over medium heat. This will help them cook through without burning.
Turn the vegetables frequently. This will help them cook evenly and prevent them from sticking to the grill.
Serve the vegetables immediately. They are best enjoyed hot off the grill.

Conclusion:

Vegetable steak kabobs are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for a summer barbecue or a weeknight meal. With a little planning and preparation, you can easily create a kabob that is both flavorful and visually appealing. So next time you are looking for a new way to cook your vegetables, give vegetable steak kabobs a try. You won't be disappointed!