1 small yellow squash, cut crosswise into 8 chunks
1 large red pepper, cut into 8 pieces
1 medium red onion, cut into 8 wedges
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Let's Make It
Soak eight 12-inch wooden skewers in water 30 min. Meanwhile, mix steak sauce, pesto and lemon juice until well blended; set aside.
Preheat grill to medium heat. Thread steak and vegetables alternately onto skewers. Remove 1/4 cup of the steak sauce mixture; brush evenly onto kabobs.
Grill 8 to 10 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing frequently with the remaining steak sauce mixture.
Substitute a green or yellow pepper for the red pepper.
Substitute pearl onions for the red onion wedges. Blanch 24 pearl onions in boiling water 1 min.; rinse, then peel. Assemble kabobs as directed adding 3 whole onions to each skewer.
Use Your Broiler
These kabobs are also delicious broiled! Assemble kabobs as directed. Place on rack of broiler pan. Broil, 4 to 6 inches from heat, 8 to 10 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining steak sauce mixture.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, two kabobs 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.