"This is a four star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal." — Debbie Taber
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finely chopped onion
ground black pepper
beef sirloin, cut into 1 inch cubes
fresh mushrooms, stems removed
green bell pepper, cut into 1 inch pieces
These kabobs were delicious! I made this for a bbq recently and instead of basting the sauce on while it was cooking, I used it for a marinade overnight (just meat, no vegetables) and then cooked the kabobs the next day without any extra sauce basted on them, and they were a hit with everyone!
Good but only thought the sauce was so-so. The tomato juice flavor really overwhelms the other ingredients. Also, I think about 1/2 the sauce is plenty and I would recommend marinating the meat in the sauce for several hours to tenderize it a bit.
This has to be one of the best beef kabob recipes I've come across on this site! I didn't bother cooking it on the stove though, I just melted the butter in a microwave safe dish and added the rest of the ingredients. I used about 1 & 1/2 cups of low sodium V8 and used 2 Tbsp. of dried minced onion instead of chopped. Whenever I see a marinade that calls for ketchup I use chili sauce as a good rule of thumb. It just seems to provide that little extra kick. I also used smoked paprika vs. regular because I had some on hand. I reserved half of the marinade in a small dish for later use and put the beef in the rest and let it marinate for a full 24 hours. I skewered the beef and veggies separately and used the reserved marinade to baste the veggies. It's important to cook the beef and veggies separate because they cook at different rates. Plus, you don't want to overcook your beef, cook it to how you like your steak.
I made these for a very large crowd. EVERYONE loved them! Be sure to put foil on the grill though. Kinda messy.
Excellent! Definitely a keeper! I halved the sauce, marinated the beef for a few hours before skewering in some of the sauce and saved the rest for basting on the coals---fabulous! The 10-year old insisted on taking the leftovers to school in his lunch kit the next day. Look forward to a summer full of kabobs!
I enjoyed the concept but I did not enjoy the sauce very much. It just didn't sit right with me. I doubled the sauce and ended up with a TON of kabobs. This recipe definitely goes a long way. I will probably not be making this again though.
our favorite recipe on this site. the sauce is perfect. we marinate the meat overnight in a vinegar/worcestershire sauce, which makes the meat very tender....once you add the sauce to it-its wonderful.
Excellent...I made the sauce, and used 3/4 of it to marinate the steak pieces. Used the rest to baste steak and veggies as they were cooking....made extras to use for lunch next day, only...there were none left.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Ever Saucy Beef Kabobs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
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