Yields: 6 Servings Prep: 15 Mins Cook: 20 Mins
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!

Beef Kabobs Ole With Summer Salsa


  • 1 bottle (8 oz.) ORTEGA Thick & Smooth Taco Sauce - Medium
  • 1 tablespoon granulated sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 0 pound 1 to 1/2 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
  • 0 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 kebobs. Cover; marinate in refrigerator for several hours or overnight, turning kebobs several times.

GRILL or broil kebobs, turning and basting with reserved marinade, until beef is of desired doneness. Serve with Summer Salsa.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.

1 jar (16 oz.) ORTEGA Salsa Prima Homestyle Mild and 1 finely chopped pear in small bowl. Cover; refrigerate for 1 hour.
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