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Beef Zucchini 'N Pepper Kabobs

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  Salad oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Teaspoon
  Oregano 1⁄4 Teaspoon
  Cracked black pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Beef sirloin steak/Beef sirloin tip 1 1⁄2 Pound, cut into 0.25 inch cubes
  Zucchini 3 Small, cut crosswise into 1 inch pieces
  Red peppers 2 , each cut into 12 pieces
  Salt To Taste

Combine oil, wine vinegar, sugar, oregano, pepper and garlic in a small saucepan; cook slowly 10 minutes.
Cool marinade.
Place beef cubes and marinade in a plastic bag or utility dish, turning to coat meat; tie bag securely or cover dish.
Marinate beef in the refrigerator 6 to 8 hours (or overnight).
Pour off and reserve marinade.
Cut crosswise slits,1/4 inch apart, halfway through each piece of zucchini.
Alternately thread beef cubes, red pepper and zucchini pieces on 4 skewers; brush vegetables with marinade.
Place kabobs on a rack in the broiler pan so that meat is 3 to 4 inches from heat; broil 15 to 20 minutes, depending on doneness desired (rare or medium), turning and brushing with marinade occasionally.
Season lightly with salt if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2079 Calories from Fat 1289

% Daily Value*

Total Fat 144 g221.7%

Saturated Fat 37.8 g188.8%

Trans Fat 1 g

Cholesterol 319.7 mg106.6%

Sodium 804.2 mg33.5%

Total Carbohydrates 44 g14.7%

Dietary Fiber 11.1 g44.3%

Sugars 28.5 g

Protein 147 g293.2%

Vitamin A 178.1% Vitamin C 670.1%

Calcium 28.5% Iron 77.3%

*Based on a 2000 Calorie diet

Beef Zucchini 'N Pepper Kabobs Recipe