These colorful beef and vegetable kabobs feature a tasty soy sauce marinade from Ronda Karbo of Russell, Minnesota. "You can also use this marinade on pork chops or steaks."
- 1/2 cup packed brown sugar
- 1/2 cup soy sauce
- 1/2 teaspoon each garlic powder, ground mustard and ground ginger
- 1/2 pound beef top sirloin steak, cut into 1-inch pieces
- 1 small zucchini, cut into 1/4-inch slices
- 1 small yellow summer squash, cut into 1/4-inch slices
- 1 small sweet red pepper, cut into 1-inch pieces
- 1/2 medium red onion, cut into four wedges, optional
- In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1/2 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally.
- Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 2 servings.
Originally published as Sirloin Squash Shish Kabobs in Cooking for 2 Newsletter 2010
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed Jun. 29, 2014
"I also added a couple of Tbs of brandy and used chicken rather than beef. It was delicious."