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Steak and Vegetable Kabobs

 Steak and Vegetable Kabobs
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
10 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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.

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Steak and Vegetable Kabobs (continued)

Nutritional Facts: One serving equals 195 calories, 10 g fat (0 saturated fat), 49 mg cholesterol, 381 mg sodium, 8 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 meat, 1-1/2 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.