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Garden Kabobs

 Garden Kabobs
When my garden is at its peak, I like to make this colorful entree. Besides the great flavor, I also enjoy its easy preparation and cleanup.
10 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 1/4 cup canola oil
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 3 whole cloves
  • Dash dried basil
  • 2-1/2 pounds pork tenderloin or boneless beef sirloin steak, cut into 1-1/4-inch pieces
  • 2 dozen cherry tomatoes
  • 2 dozen fresh mushrooms caps
  • 1 large green or sweet red pepper, cut into 1-1/2-inch cubes
  • 2 small zucchini, cut into 1-inch slices
  • 1 medium onion, cut into wedges
  • 1 Hot cooked rice


  • In a bowl, combine first seven ingredients; set aside. Assemble
  • kabobs by threading meat and vegetables on metal skewers. Place in a
  • large glass dish. Pour marinade over kabobs; cover and refrigerate 6
  • hours or overnight, turning several times.
  • Grill kabobs over medium-hot heat until the meat and vegetables have
  • reached desired doneness. Remove from the skewers and serve with
  • rice. Yield: 10 servings.

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Garden Kabobs (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.