Back when I was a kid, my dad always liked to “grill out” for Memorial Day as a kickoff to the summer season. My mom and I would plan the menu and head out to SHOP ‘n SAVE to buy all the necessities!

When I was 11-years-old, I started experimenting with spices to switch our meals up a bit! I’ve created a savory recipe utilizing SHOP ‘n SAVE’s Wild Harvest fresh vegetables and herbs to make a mouthwatering version of a family favorite.

Join SHOP ’n SAVE and me this Memorial Day Weekend by making my savory Grilled Steak & Vegetable

Kabobs. Creating memories with your friends and family is priceless. Enjoy every single minute of it!

Here’s to fond memories,

Chef Lisa


For the Marinade

  • ½ cup Wild Harvest Organic Extra Virgin Olive Oil
  • ½ cup Wild Harvest Gluten Free Soy Sauce
  • 1 Clove Garlic, minced
  • 2 tbsp. Wild Harvest Organic Fresh Basil, chopped
  • 1 tsp. Essential Everyday Dijon Mustard
  • ¼ cup Wild Harvest Organic Brown Sugar
  • 2 lbs. Sirloin Tip Beef, cut in 1-inch cubes
  • Salt & Pepper

For the Kabobs

  • 1 Green Bell Pepper, cut in 1-inch cubes
  • 1 Yellow Bell Pepper, cut in 1-inch cubes
  • 1 Red Onion, cut in 1-inch cubes
  • 16 Grape Tomatoes
  • 16 Fresh Mushrooms
  • 8 Skewers

For the Garnish

  • Wild Harvest Organic Fresh Parsley, chopped


  1. In medium bowl, whisk together all ingredients for the marinade. Next, add beef cubes, then toss and coat. Cover with plastic wrap and place in refrigerator for 1 hour.
  2. Begin alternating the skewers with the marinated beef and vegetables
  3. With grill on medium, cook kabobs 12-15 minutes, turning once to cook evenly.
  4. Place on platter and garnish with fresh chopped parsley.

Yields 4-8 servings