Beef & Veggie kabobs are not only filling and healthy but are pretty too, so serve them for company vs the same ole’ hamburgers & hot dogs!
As always, you know our meals are EASY and simple. These took all of 15 minutes to prepare… and 10-15 to cook, because hubby does the grilling 
Win win!
And of course, the dinner was under $10! (Frugal tip, now that it’s summer, your best bet is the farmers markets. If you go 15 minutes before they close, ask what their bottom price is on the veggies as they would rather sell them than haul them back home, so you get them for pennies.)
Ingredients:
- meat cut into chunks – I used beef, you can use chicken, pork, what ever suits your fancy!
- pineapple chunks
- 1 red pepper
- 1 green pepper
- 1 orange pepper
- 1/2 of a large yellow onion
- Marinade (I used herb & garlic), but there are plenty to choose from.
Directions:
- Put meat chunks in a baggie & marinade overnight in the refrigerator. (You only need to marinade them about 2 hours, but overnight makes them SO juicy.)
- Cut up remaining ingredients into chunks.
- Layer onto a skewer (If you don’t have a metal skewer, use the bamboo ones, but soak them in water first so they don’t burn on the grill.)
- Stack everything on the skewer in an alternating pattern and throw on the grill!
Can’t you just see the jucies?? YUM!
I paired these with some baked potatoes and was shocked when Bella (my pickiest eater) had 2nds! Hooray!
Cheating hint: I used beef stew chunks that were on sale, so I didn’t even have to cut up the meat!
There are so many ways to make kabobs! What is your favorite?
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{ 4 comments… read them below or add one }
Perfect summer treat! Looks mouth-watering, Angie. My family likes taking a Greek spin on kabobs by using chicken seasoned with oregano, rosemary, green olive tapenade, crushed red pepper flakes, and olive oil.
Beef, chicken, shrimp, lamb, pork kabobs are delicious… Agree with you that kabobs are truly a ‘rainbow dish’ great for social gatherings. Your tip about marinading the meat is great, this definitely makes the meat juicier. Perfect recipe for a Spring or Summer weekend, thanks for sharing.
Looks great but please, don’t try and “bottom dollar” the farmers at the farmer’s market! Sure, they don’t want to haul stuff back home but they work hard for what they produce! At the farmers markets you are getting produce picked usually just hours before it gets to you. That alone is worth more than “pennies” in my book!
Cara, I appreciate where you’re coming from, but our farmers market only has set prices on things like jams and breads. The veggies, you ask the price. The later in the day, the more the price comes down. They would rather sell it than risk it going bad and not making a profit at all. And they name the price. Our sellers are the same each week and everyone pretty much knows everyone by name. After all our talks, I’m confident it’s a mutual business transaction.