Steak and Vegetable Kabobs
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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.
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 10 min.
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 boneless beef 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:
In a bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, thread meat and vegetables. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice. Yield: 10 servings.