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Beef Squash Shish Kabobs

These colorful beef and vegetable kabobs feature a tasty soy sauce marinade from Ronda Karbo of Russell, Minnesota. "You can also use this marinade on pork chops or steaks."
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    2 servings

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup soy sauce
  • 1/2 teaspoon each garlic powder, ground mustard and ground ginger
  • 1/2 pound beef top sirloin steak, cut into 1-inch pieces
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small yellow summer squash, cut into 1/4-inch slices
  • 1 small sweet red pepper, cut into 1-inch pieces
  • 1/2 medium red onion, cut into four wedges, optional

Directions

  • In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1/2 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally.
  • Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts
2 each: 346 calories, 5g fat (2g saturated fat), 46mg cholesterol, 2466mg sodium, 43g carbohydrate (39g sugars, 3g fiber), 32g protein.

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