Garden Bounty Beef Kabobs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These classic kabobs are a hearty way to use up your garden harvest. At our house, everyone fixes their own skewers for an all-in-one dinner. I sometimes substitute venison for beef. Christine Klessig of Amherst Junction, Wisconsin Ingredients:
1/4 cup reduced-sodium soy sauce |
2 tablespoons olive oil |
1 tablespoon molasses |
3 garlic cloves, minced |
1 teaspoon ground ginger |
1 teaspoon ground mustard |
1 pound beef top sirloin steak, cut into 1-inch cubes |
1 large sweet onion, cut into 1-inch pieces |
1 large green or sweet red pepepr, cut into 1-inch pieces |
1 medium zucchini, cut into 1-in. slices |
1 pint cherry tomatoes |
1/2 pound large fresh mushrooms |
dipping sauce: |
1 cup (8 ounces) reduced-fat sour cream |
1/4 cup fat-free milk |
3 tablespoons onion soup mix |
2 tablespoons dijon mustard |
1/8 teaspoon pepper |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients; add the beef. Seal bag and turn to coat; refrigerate for 1 hour.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until beef reaches desired doneness, turning occasionally.
4. In a small saucepan, combine the dipping sauce ingredients. Cook over low heat until heated through. Serve with kabobs. Yield: 4 servings.
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