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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (183g) Recipe makes 8 servings |
||
| Calories 226 | ||
| Calories from Fat 133 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 348mg | 14% | |
| Potassium 514mg | 14% | |
| Total Carbohydrate 5.1g | 1% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 2.7g | ||
| Protein 16.9g | 33% | |
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By: vincy bramblett
Beef and Vegetable Kabobs in Red Wine Marinade
By: ratherbeswimmin'
Sep 16, 2002
SERVES 8
Ingredients
- 1/4 cup Worcestershire sauce
- 1/4 cup dry red wine
- 2 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 3/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 lb sirloin steak, cut into 3/4 inch cubes
- 2 medium zucchini, cut into 3/4 inch slices
- 16 cherry tomatoes
Directions
1
In zip-top plastic bag, combine first 6 ingredients; mix well.2
Add steak; toss to coat.3
Allow to marinate 30 minutes in refrigerator, turning occasionally.4
Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.5
Place kabobs on grill over medium-high heat.6
Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: princessbride029
On May 11, 2009
We enjoyed this tonight! Marinated my beef for about 1 1/2 hrs. Had to sub garlic salt for the fresh garlic, so I omitted the regular salt. I skipped the basting because I have to walk across my apt complex to the grill and didn't have enough hands to carry everything, but they still turned out delicious. I did the veggies and meat on separate skewers for even cooking, but they took about the same amount of time so it would have worked fine to combine them. I think next time I will decrease the Worcestershire and increase the wine porportionately to our tastes. Served with Yummy Baked Potato Skins for a quick and easy dinner - thanks so much for sharing!!
From: KLV
On Jun 24, 2003
This is so tasty! I just marinated the meat with this recipe and cooked them on seperate skewers from the vegetables. The vegetables (also used green peppers and onions) I just brushed with a bit of olive oil mixed with lemon juice, salt, pepper and the Italian seasoning. A very nice summer dinner!
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