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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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These colorful beef and vegetable kabobs feature a tasty soy sauce marinade from Ronda Karbo of Russell, Minnesota. You can also use this marinade on pork chops or steaks. Ingredients:
1/2 cup packed brown sugar |
1/2 cup soy sauce |
1/2 teaspoon each garlic powder, ground mustard and ground ginger |
1/2 pound beef top sirloin steak, cut into 1-inch pieces |
1 small zucchini, cut into 1/4-inch slices |
1 small yellow summer squash, cut into 1/4-inch slices |
1 small sweet red pepper, cut into 1-inch pieces |
1/2 medium red onion, cut into four wedges, optional |
Directions:
1. In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1/2 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally.
2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 2 servings.
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