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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat. | 2. Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours. | 3. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. | 4. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine	1	cup		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
worcestershire sauce	4	teaspoons		17.68	4.4109	0.0	0.0
italian seasoning	4	teaspoons		-	-	-	-
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
seasoning salt	2	teaspoons		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
parsley flake	1	teaspoon	dried	-	-	-	-
beef	1		cut	537.8812	1.0396	95.9598	16.6336
cherry tomato	8			-	-	-	-
red onion	1			-	-	-	-
green pepper	1			23.8	5.5216	1.0234	0.2023
summer squash	1			-	-	-	-
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.