Best Ever Saucy Beef Kabobs

Best Ever Saucy Beef Kabobs

Debbie Taber 0

"This is a five-star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal."

Ingredients 55 m {{adjustedServings}} servings 330 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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  1. In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
  2. Preheat grill for medium heat.
  3. Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
  4. Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
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Reviews 64

  1. 104 Ratings


These kabobs were delicious! I made this for a bbq recently and instead of basting the sauce on while it was cooking, I used it for a marinade overnight (just meat, no vegetables) and then cooked the kabobs the next day without any extra sauce basted on them, and they were a hit with everyone!


This has to be one of the best beef kabob recipes I've come across on this site! I didn't bother cooking it on the stove though, I just melted the butter in a microwave safe dish and added the rest of the ingredients. I used about 1 & 1/2 cups of low sodium V8 and used 2 Tbsp. of dried minced onion instead of chopped. Whenever I see a marinade that calls for ketchup I use chili sauce as a good rule of thumb. It just seems to provide that little extra kick. I also used smoked paprika vs. regular because I had some on hand. I reserved half of the marinade in a small dish for later use and put the beef in the rest and let it marinate for a full 24 hours. I skewered the beef and veggies separately and used the reserved marinade to baste the veggies. It's important to cook the beef and veggies separate because they cook at different rates. Plus, you don't want to overcook your beef, cook it to how you like your steak.


I made these for a very large crowd. EVERYONE loved them! Be sure to put foil on the grill though. Kinda messy.