Print Options

Back to Beef Squash Shish Kabobs >

Include these items:

Select reviews >

Taste of Home Logo

Beef Squash Shish Kabobs

 Beef Squash Shish Kabobs
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."
2 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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.
Nutritional Facts: 2 kabobs equals 346 calories,

2 of 2

Beef Squash Shish Kabobs (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 46 mg cholesterol, 2,466 mg sodium, 43 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.