Steak and Vegetable Kabobs Recipe
- 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
- In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Steak and Vegetable Kabobs
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These kabobs were very tasty and looked beautiful as well. Will definitely be making these again.
The whole family loved it and it was so easy.
As someone who enjoys cooking, I have virtually all the ingredients on hand for this recipe, most of the time and wouldn't consider it an imposition to get a few things I may be out of. cqdave's comments should be taken with a grain of salt (although that may be "too much stuff") - I have lots of recipes with way more stuff! If you don't have a grill you could do these under the broiler in the oven - keeping in mind that if you want the beef well done and not burnt, don't have your broiling tray too close to the element. If you like rare then have it closer. I would make sure the broiler is preheated before putting the pan of kabobs under it then make sure you turn them every couple of minutes - again depends on how well done you want them. You could try roasting them if you don't have a broiler. I'd try them at fairly high heat - like 450 degrees - so you're searing the meat. Again, timing depends on how well done you want them - 5 to 10 minutes would probably work - but it will depend on the size of your meat chuncks. Have a piece of meat on the end of one of the skewers and pull it off and cut it open to see if its done to your taste - then give it more time if you think its necessary. Hope this helps jslvsclf. Don't be afraid to try. Worst case scenario, just put what would go on a skewer in a wok or frying pan and cook on medium high till you think its done.
Wow, way too much stuff!
With or without a grill, this is lacking.
I was on a budget so I used a buffalo sirloin roast I had, it turned out great!
I used my electric flat top skillet, since I don't have a grill. It worked pretty good.