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Summer Steak Kabobs

 Summer Steak Kabobs
These meaty skewers not only satisfy my love of outdoor cooking, but feature a mouthwatering marinade.—Christi Ross, Guthrie, Texas
6 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 1/2 cup vegetable 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 fresh mushrooms
  • 2 medium onions, cut into wedges
  • 1 medium sweet red pepper, cut into 1-inch chunks
  • 1 medium green pepper, cut into 1-inch chunks
  • 1 medium yellow summer squash, cut into 1/2-inch slices
  • Hot cooked rice


  • In a large resealable plastic bag, combine the first six ingredients;
  • add the steak. Seal bag and turn to coat; refrigerate for 8 hours or
  • overnight.
  • Drain and discard marinade. On 12 metal or soaked wooden skewers,
  • alternately thread steak, mushrooms, onions, peppers and squash.
  • Grill, uncovered, over medium heat for 12-14 minutes or until meat
  • reaches desired doneness, turning occasionally. Serve with rice.
  • Yield: 6 servings.

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Summer Steak Kabobs (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.