beef and plum kabobs recipe

beef and plum kabobs

prep time: 30 minutes
cook time: 5 minutes
ready in: 35 minutes

makes: 4 servings, 5 oz. each


  • 1 ¼ lb. boneless beef chuck shoulder steaks
  • 1/4 cup plum preserves (grape jelly can be substituted)
  • 1 Tablespoon each minced green onion, fresh lemon juice and hoisin sauce
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon fresh minced ginger
  • 1/4 teaspoon hot pepper sauce
  • 4 ripe plums, quartered

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Partially freeze beef steak, cut into 1/8-1/4" thick strips.
  2. Combine rest of ingredients except plums.
  3. Place beef strips in plastic bag, add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or overnight.
  4. Remove beef from plastic bag.
  5. Alternately thread an equal amount of beef strips (weaving back and forth) and two plum pieces on each of eight 12" skewers.
  6. Place kabobs on grid over medium coals. Grill 4-5 minutes, turning once.

Suggestion: serve with a side salad and potatoes

Per Serving: 370 calories, 17g fat, 7g saturated fat, 100mg cholesterol, 130mg sodium, 24g carbohydrate, 1g fiber, 30g protein