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Steak and Vegetable Kabobs

Steak and Vegetable Kabobs
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.
10 ServingsPrep: 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.
© Taste of Home 2009 Tasteofhome Logo

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Steak and Vegetable Kabobs (continued)

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.
© Taste of Home 2009 Tasteofhome Logo