1 large onion, peeled and cut into 8 wedges
2 pounds boneless Beef Sirloin, cut into 1 1/2-inch pieces
16 cherry tomatoes
2 zucchini squash, cut into 1-inch slices
1 1/4 cups H-E-B Spicy Italian Salad Dressing
1 (12 ounce) bag R&F Spaghetti
Combine onion wedges, beef chunks, cherry tomatoes, squash slices, and 1 cup salad dressing in a large zippered bag. Marinate for 30 minutes to 1 hour in refrigerator, turning bag often to coat ingredients.
Use 8 metal or water-soaked bamboo skewers. Thread kabobs with onion, beef, tomato, and squash; repeat order 2 or 3 times, depending on length of skewers. Cover kabobs with plastic wrap and refrigerate until ready to grill. Discard the marinade.
Prepare charcoal or gas grill for cooking (375 degrees F). Meanwhile, prepare pasta according to package directions, drain and add 1/4 cup of remaining dressing; keep warm. Grill kabobs 5 to 8 minutes per side until beef is cooked to desired degree of doneness (rare, medium, or well done). Serve kabobs over steaming hot pasta
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!