Garden Kabobs Recipe

Garden Kabobs Recipe photo by Taste of Home

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.

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Garden Kabobs Recipe

Yield: 10 Servings

15 15 30

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

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.
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.

Lighter version: Garden Kabobs

Originally published as Garden Kabobs in Bountiful Harvest Cookbook , p18