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Steak and Vegetable Kabobs Recipe

Photo by: Taste of Home

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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.

This recipe is:

Healthy

Quick

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10 Servings
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 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

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.

Nutrition Facts: One serving equals 195 calories, 10 g fat (0 saturated fat), 49 mg cholesterol, 381 mg sodium, 8 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 meat, 1-1/2 vegetable.

Steak and Vegetable Kabobs published in Country Extra July 1991, p45