Marinated Beef & Veggie Kabobs

***This recipe was found in Taste of Home magazine, submitted by Lori Daniels of Beverly, WV***

Prep Time: 35 minutes + marinating
Grill Time: 10 minutes
Yield: 8 kabobs

1 cup dry red wine
1/2 cup olive oil
4 tsp. Worcestershire sauce
4 tsp. italian seasoning
1 T. garlic powder
2 tsp. seasoned salt
2 tsp. pepper
1 tsp. dried parsley flakes
1 beef top sirloin steak (1-1/2 lbs), cut into 1-inch cubes
8 cherry tomatoes
1 large red onion
1 medium green pepper
1 yellow summer squash
1 medium zucchini

In a small bowl, combine first eight ingredients. Pour half the marinade into a large resealable plastic bag. Add the beef; seal bag and turn to coat.

Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cute remaining vegetables into 1-inch pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and veggies for at least 2 hours.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from beef. Drain vegetables, reserving the marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.

Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Serve with rice, if desired.

Everyone knows how to make kabobs, but this recipe stands out because the marinade is fabulous!! Very flavorful and it got a thumbs-up from my whole crew. I also liked the variety of veggies that the recipe called for. I hadn't thought of putting cherry tomatoes on our kabobs and they turned out a little mushy but tasty all the same. I also did not use the traditional metal skewers. As a gift last year, my aunt gave me some amazing grilling skewers and I would recommend them to anyone!! I skewered all of the meat and veggies (alternately) on four of these skewers, then removed them after they grilled and served them in a bowl all together. Also, it was so easy to whip this up in the morning, let it marinate in the fridge all day and then grill it up in the evening. A fun and easy summer meal!

Family Chef's Grade: A