Beef Kabobs Olé with Summer Salsa
A great recipe for the grill, colorful beef kabobs with yellow squash and green zucchini make a great tasting meal after a busy day of work or play.
1 (8-ounce) bottle ORTEGA Taco Sauce - Medium
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1 tablespoon water
1 to 1 1/2 pounds beef sirloin cubes
2 medium onions, each cut into 6 wedges
2 small zucchini, each cut into 6 pieces
2 small yellow squash, each cut into 6 pieces
1 large bell pepper, red or green, cut into 1 1/2-inch pieces
12 (10-inch) skewers
Summer Salsa (recipe follows)
- Combine taco sauce, sugar, vegetable oil and water in small bowl. Reserve 1/2 cup marinade mixture; cover and refrigerate.
- Alternately thread beef, onions, zucchini, squash and bell pepper onto skewers. Place in 13 x 9-inch baking dish. Pour remaining marinade over kabobs. Cover; marinate in refrigerator for several hours or overnight, turning kabobs several times.
- Grill or broil kabobs, turning and basting with reserved marinade, until beef is of desired doneness. Serve with Summer Salsa.
Makes 6 servings.
Note: If using wooden skewers, soak in water for 30 minutes before threading.
Summer Salsa: Combine 1 (16-ounce) jar ORTEGA Salsa Prima Homestyle Mild and 1 finely chopped pear in small bowl. Cover; refrigerate for 1 hour.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.