Best Ever Saucy Beef Kabobs Recipe -
Best Ever Saucy Beef Kabobs Recipe
  • READY IN 55 mins

Best Ever Saucy Beef Kabobs

Recipe by  

"This is a five-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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
  2. Preheat grill for medium heat.
  3. Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
  4. Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2003

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!

Most Helpful Critical Review
Jan 25, 2004

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.

Mar 09, 2011

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.

Jan 25, 2004

I made these for a very large crowd. EVERYONE loved them! Be sure to put foil on the grill though. Kinda messy.

Jan 25, 2004

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!

Oct 09, 2005

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.

Jun 23, 2010

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.

Jan 25, 2004

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.


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  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 720 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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