Try our Mom's Beef Shish Kabobs recipe for a colourful, crowd-pleasing barbecue favourite. This beef shish kabob recipe goes great with cooked basmati rice or a crisp green salad tossed with your favourite Kraft Dressing.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup Heinz Tomato Ketchup
3/4 cup water
1/3 cup each oil and Heinz Apple Cider Vinegar
3 Tbsp. brown sugar
3 Tbsp. Heinz Yellow Mustard
2 Tbsp. (1/2 of 28-g env.) onion soup mix
1-1/2 lb. (675 g) beef cross rib petite shoulder tenders, cut into 1-1/2-inch pieces
1 each red and yellow pepper, cut into 1-inch pieces
12 fresh mushrooms
1 red onion, cut into 1-inch pieces
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How do I make it ?
Bring ketchup, water, oil, vinegar, sugar, mustard and soup mix just to boil in saucepan, stirring occasionally; simmer on medium-low heat 30 min., stirring occasionally. Cool completely.
Thread meat and vegetables alternately onto 12 skewers; place in shallow dish. Pour 1-1/2 cups ketchup mixture over kabobs; turn to evenly coat all sides of kabobs with ketchup mixture. Refrigerate 2 hours to marinate. Meanwhile, refrigerate remaining ketchup mixture until ready to use.
Heat barbecue to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done (160°F), turning and brushing occasionally with remaining ketchup mixture.
Kraft Kitchen Tips!
Soak Wooden Skewers Before Using for Grilled Kabobs
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the barbecue.
Evenly Cooked Kabobs
Kabobs make a colourful, crowd-pleasing choice, but they can be tricky to cook. For perfectly cooked meat and tender vegetables, cut your meat into larger pieces than your vegetables. This will give the vegetables more time to cook before the meat is done (or overdone)!
Prepare using cut-up rib-eye or top sirloin steak.
This versatile marinade can easily be doubled to have some leftover for other uses. Use half the prepared marinade to prepare recipe as directed. Refrigerate remaining marinade up to 1 week before using as desired.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2 g
Cholesterol 40 mg
Sodium 330 mg
Carbohydrate 10 g
Fibre 1 g
Sugars 7 g
Protein 17 g
12 servings, 1 kabob each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.