Grilled Beef and Vegetable Kabobs

This summer classic is just as simple as it is healthy. Tasty Certified Hereford Beef steak chunks pair with fresh vegetables for a quick and easy steak kabob dinner.

Cook Time 30M
Protein 27G
Servings 4
Grilled Beef and Vegetable Kabobs
Grilling

Helpful Hereford Tips


The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.

Nutritional Information


Cals

291

Carbs

4% DV
11g

Fat

23% DV
15g

Fiber

5% DV
1.6g

Iron

12% DV
2.2mg

Ingredients

3 Certified Hereford Beef ribeye or strip steaks, cut into 1-inch thick cubes

6 small red potatoes, cut in half (about 1-1/2 to 2 ounces each)

2 tablespoons finely chopped fresh oregano

1 tablespoon minced garlic

1/2 teaspoon ground red pepper

2 tablespoons butter, melted

2 medium zucchini and/or yellow squash, cut into 1-inch slices

1 package grape tomatoes

Salt and pepper


Instructions

  • Place potatoes in 2-quart microwave-safe dish. Cover and microwave on HIGH 2 to 3 minutes or until just tender, stirring once. Cool slightly.

  • Meanwhile, combine oregano, garlic and red pepper in small bowl; reserve half for vegetables. Coat steak cubes in remaining seasoning mixture. 

  • Alternately thread vegetables and beef onto six 8-inch metal skewers.

  • Place kabobs on grill over medium, ash-covered coals; brush kabobs with half of seasoned butter. Grill kabobs, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from heat and enjoy.

About Ribeye Steak


This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

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