Sirloin Veggie Kabobs Recipe

Name: Sirloin Veggie Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup chili sauce; 1/2 cup dry red wine or beef broth; 1/2 cup balsamic vinegar; 2 tablespoons canola oil; 4-1/2 teaspoons Worcestershire sauce; 4-1/2 teaspoons dried minced onion; 1 garlic clove, minced; 1/2 teaspoon ground mustard; 1/4 teaspoon salt; 1 pound boneless beef sirloin steak, cut into 3/4-inch cubes; 16 fresh baby portobello or large fresh mushrooms, halved; 2 medium red onions, cut into wedges; 1 medium sweet red pepper, cut into 3/4-inch pieces; 1 medium sweet yellow pepper, cut into 3/4-inch pieces

Servings: persons

2/3 cup chili sauce
1/2 cup dry red wine or beef broth
1/2 cup balsamic vinegar
2 tablespoons canola oil
4-1/2 teaspoons Worcestershire sauce
4-1/2 teaspoons dried minced onion
1 garlic clove, minced
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 pound boneless beef sirloin steak, cut into 3/4-inch cubes
16 fresh baby portobello or large fresh mushrooms, halved
2 medium red onions, cut into wedges
1 medium sweet red pepper, cut into 3/4-inch pieces
1 medium sweet yellow pepper, cut into 3/4-inch pieces

1
In a small bowl, combine the first nine ingredients. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 hours.
2
Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
3
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness, turning and basting frequently with reserved marinade.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup chili sauce, 1/2 cup dry red wine or beef broth, 1/2 cup balsamic vinegar, 2 tablespoons canola oil, and more.

Yes, Sirloin Veggie Kabobs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sirloin Veggie Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions