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Summer Steak Kabobs Recipe

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These meaty skewers not only satisfy my love of outdoor cooking, but feature a mouthwatering marinade.—Christi Ross, Guthrie, Texas

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Summer Steak Kabobs Recipe

Prep: 20 min. + marinating Grill: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

1/2 cup vegetable oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
1/2 pound fresh mushrooms
2 medium onions, cut into wedges
1 medium sweet red pepper, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 medium yellow summer squash, cut into 1/2-inch slices
Hot cooked rice

Directions

In a large resealable plastic bag, combine the first six ingredients; add the steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread steak, mushrooms, onions, peppers and squash. Grill, uncovered, over medium heat for 12-14 minutes or until meat reaches desired doneness, turning occasionally. Serve with rice. Yield: 6 servings.

Originally published as Summer Steak Kabobs in Quick Cooking July/August 2002, p6

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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