These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. —Lorri Cleveland, Kingsville, Ohio
- 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.
Originally published as Steak and Vegetable Kabobs in Country Extra July 1991, p45
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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