Colorful Kabobs | Midwest Living

Colorful Kabobs

Colorful Kabobs

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  • Makes: 4 to 5 servings

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  • 1 1/2 pounds beef sirloin steak, cut 1 inch thick, and/or skinless, boneless chicken breasts and/or thighs
  • 1/2 cup barbecue sauce
  • 1/4 cup water
  • 2 -4 cloves garlic, minced
  • 2 tablespoons dried minced onion
  • 2 tablespoons sugar
  • 2 tablespoons steak sauce
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cooking oil
  • 1/2 teaspoon salt
  • 2 medium onions, each cut into 8 wedges
  • 10 -12 medium mushrooms, stems removed
  • 1 medium zucchini, halved and sliced 1/2 inch thick
  • 1 large red or green sweet pepper, cut into 1-inch pieces


  1. Cut steak into 1-inch cubes. or rinse chicken, pat dry and cut into 1-inch pieces. Put steak and/or chicken in a plastic bag set in a shallow dish.
  2. For marinade; In a saucepan, mix the barbecue sauce, water, garlic, dried onion, sugar, steak sauce, vinegar, Worcestershire, oil, and salt. Bring to just boiling. Cool. Pour over steak or chicken; seal bag. Marinate in refrigerator for 6 to 8 hours or overnight.
  3. In a saucepan, cook onions, covered, in small amount of boiling water 3 minutes. Add mushrooms; cook 1 minutes. Drain. Thread vegetables onto skewers with zucchini and pepper.
  4. Drain meat, reserving marinade; thread meat onto skewers. Cook on rack of uncovered grill over medium heat 12 to 14 minutes or until done, turning halfway through. In saucepan, heat marinade until bubbly.
  5. Grill vegetables over medium heat for 5 to 10 minutes, turning occasionally; brush with heated marinade.
  6. Serve immediately with warm marinade. Serves 4 to 5 servings.

Nutrition Facts

(Colorful Kabobs)

Servings Per Recipe 4, carb. (g) 19, cal. (kcal) 372, Fat, total (g) 18, sodium (mg) 652, chol. (mg) 91

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