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Summer Steak Kabobs Recipe

Summer Steak Kabobs Recipe

Nutrition Facts: 2 kabobs (calculated without rice) equals 257 calories, 12 g fat (2 g saturated fat), 46 mg cholesterol, 277 mg sodium, 11 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min. YIELD:6 servings


  • 1/2 cup canola oil
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons white vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
  • 1/2 pound whole fresh mushrooms
  • 2 medium onions, cut into wedges
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium yellow summer squash, cut into 1/2-inch slices
  • Hot cooked rice


  • 1. In a large resealable plastic bag, combine the first six ingredients. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  • 2. On 12 metal or soaked wooden skewers, alternately thread beef and vegetables. Discard remaining marinade.
  • 3. Grill kabobs, covered, over medium heat 10-12 minutes or until meat reaches desired doneness, turning occasionally. Serve with rice. Yield: 6 servings.

Nutritional Facts

2 kabobs (calculated without rice): 257 calories, 12g fat (2g sat. fat), 46mg cholesterol, 277mg sodium, 11g carbohydrates (7g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Reviews for Summer Steak Kabobs

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Reviewed Oct. 25, 2014

"I have been using this marinade recipe for at least ten years -- it's great! Haven't found any we like better."

Reviewed Feb. 17, 2013

"This is the marinade we use for our grilled steaks. I do use fresh minced garlic & ginger, (2 cloves of garlic, and about a tablespoon of peeled gingerroot). The flavor is great, and the honey glazes the meat nicely."

Reviewed Apr. 8, 2012

"I use this marinade for my grilled steaks and love it! It's the only way I'll eat steak now."

Reviewed Jun. 24, 2011

"It was tasty."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.