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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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When my garden is at its peak, I like to make this colorful entree. Besides the great flavor, I also enjoy its easy preparation and cleanup. Ingredients:
1/4 cup canola oil |
1/4 cup lemon juice |
1/4 cup soy sauce |
1/4 cup packed brown sugar |
2 garlic cloves, minced |
3 whole cloves |
dash dried basil |
2-1/2 pounds pork tenderloin or boneless beef sirloin steak, cut into 1-1/4-inch pieces |
2 dozen cherry tomatoes |
2 dozen fresh mushrooms caps |
1 large green or sweet red pepper, cut into 1-1/2-inch cubes |
2 small zucchini, cut into 1-inch slices |
1 medium onion, cut into wedges |
1 hot cooked rice |
Directions:
1. In a bowl, combine first seven ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight, turning several times.
2. Grill kabobs over medium-hot heat until the meat and vegetables have reached desired doneness. Remove from the skewers and serve with rice. Yield: 10 servings.
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