Beef Steak & Potato Kabobs
  • 30 minutes
  • Makes 4 servings
  • Entrée

Beef Top Sirloin & Potato Kabobs

Use the microwave and the grill to expedite the cooking process for these tasty beef and potato kabobs.


  • 1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
  • 1 pound red-skinned potatoes
  • 2 medium yellow or zucchini squash
  • 3/4 cup steak sauce
  • 2 teaspoons minced garlic


  1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.

  2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.

  3. Cut squash lengthwise in half. Cut beef Top Sirloin Steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.

  4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with remaining sauce during last 5 minutes.

Nutrition Information

301 Calories; 5g Total Fat; 2g Saturated Fat; 2g Monounsaturated Fat; 49mg Cholesterol; 763mg Sodium; 32g Total carbohydrate; 30g Protein; 3mg Iron; 9.1mg Niacin; 1.2mg Vitamin B6; 1.5mcg Vitamin B12; 5.5mg Zinc; 31.3mcg Selenium; 2.6g Fiber.