Steak and Vegetable Kabobs |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. Ingredients:
1/4 cup packed brown sugar |
1/4 cup lemon juice |
1/4 cup canola oil |
1/4 cup soy sauce |
2 garlic cloves, minced |
3 whole cloves |
dash dried basil |
2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces |
24 cherry tomatoes |
24 large fresh mushrooms |
1 large green or sweet red pepper, cut into 1-1/2-inch cubes |
2 small zucchini squash, cut into 1-inch slices |
1 medium onion, cut into wedges |
hot cooked rice |
Directions:
1. In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
2. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
3. Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice. Yield: 10 servings.
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