Family Fun with Beef Kabobs

Heidi Boyd is a family consumer science educator at Interstate 35 Community School District in Truro. From food prep to cleanup, she enjoys involving her kids, Maisie (12), Jayson (9) and Molly (9) in mealtime activities.

In this virtual cooking demonstration, you’ll learn time-saving tips for preparing perfectly grilled kabobs. The simple recipe can be customized for your family’s flavor or ingredient preferences by swapping out vegetable and marinade choices.

Kabobs are a great way to stretch your beef dollar because you can easily incorporate filling vegetables to complement a serving of beef. One 3-ounce serving of beef (about the size of a deck of cards) offers 10 essential nutrients, including protein, zinc, iron and B vitamins. Find more beef recipesPlease note, by clicking the link, you’ll be leaving a partially funded checkoff site.

Sirloin Steak Kabob Recipe

Serves 6

  • 1 ½ pound sirloin steak, thawed
  • 1/2 cup steakhouse marinade
  • 1 large red onion, cut into 1-inch pieces
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • 8 ounces whole mushrooms
  • ½ cup Italian salad dressing

Marinate steak in marinade 30 minutes or overnight. Remove from marinade, and cube into 1½ inch pieces. Combine onion, bell pepper and mushrooms in a large bowl. Toss gently with ½ cup Italian dressing to coat.

Soak 12 skewers in water for at least 10 minutes before using. Discard water.

Alternately, thread beef and vegetable pieces onto each skewer, allowing a small space between pieces.

Grill, covered over medium heat, 12-14 minutes, and turn once or until beef and vegetables are cooked to desired doneness.

About the Virtual Learning Series

Tune into the Iowa Food & Family Project’s new learning series to be virtually transported across the state for behind-the-scenes farm and restaurant tours, mealtime tips, cooking demonstrations and family-friendly activity ideas.

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