Steak & Veggie Kabobs

4 Servings
Prep: 15 mins.
Total: 25 min.
  • 4 (8-inch) wooden skewers
  • 1/4 cup Clover Valley™ olive oil
  • 2 tablespoons Clover Valley™ dried parsley flakes
  • 2 teaspoons Clover Valley™ minced garlic
  • 1/8 teaspoon Clover Valley™ salt
  • 1/8 teaspoon Clover Valley™ black pepper
  • 4 Birdseye™ frozen corn cobbettes, each cut into thirds
  • 3 (6-ounce) Feed the Party™ frozen boneless ribeye steaks, thawed, trimmed, and each cut into 4 chunks
  • 12 Birdseye™ frozen Brussels sprouts, thawed
  • 1 tablespoon McCormick™ Montreal steak seasoning
  1. Preheat grill to medium heat. Soak wooden skewers in water 15 minutes.
  2. In a blender, combine oil, parsley, garlic, salt, and pepper; blend until smooth; set aside.
  3. Carefully thread corn, steak chunks, and Brussels sprouts on skewers, alternating the order (see photo); repeat 2 more times as shown. Sprinkle steak seasoning over skewers and place on grill.
  4. Grill 8 to 10 minutes or until steak is cooked to desired doneness, turning halfway through cooking. Drizzle sauce over kabobs and serve.

Better for you tip: If you don’t have a grill, you can cook these on a rimmed baking sheet in a 400 degree oven for about 12 to 15 minutes or until the steak is cooked to the desired temperature. And the trick to easily getting the meat and veggies off the skewer is to use a fork and slide each chunk off one piece at a time.  

Nutrition based on 1 kabob and 1 tablespoon of sauce:

Calories 380.0, Calories from Fat 196.0, Total Fat 22.0g, Saturated Fat 5.0g, Trans Fat 0.0g, Cholesterol 54.0mg, Sodium 427mg, Total Carbohydrate 20.0g, Dietary Fiber 1.3g, Sugars 5.1g, Protein 30.0g

What you'll need

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