Garden Kabobs Recipe
Garden Kabobs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When my garden is at its peak, I like to make this colorful entree. Besides the great flavor, I also enjoy its easy preparation and cleanup.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 3 whole cloves
  • Dash dried basil
  • 2-1/2 pounds pork tenderloin or sirloin steak, cut into 1-1/4-inch pieces
  • 2 dozen cherry tomatoes
  • 2 dozen fresh mushrooms caps
  • 1 large green or sweet red pepper, cut into 1-1/2-inch cubes
  • 2 small zucchini, cut into 1-inch slices
  • 1 medium onion, cut into wedges
  • Cooked rice

Directions

In a bowl, combine first seven ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight. Turn several times. To cook, grill kabobs over hot heat until the meat and vegetables have reached desired doneness. Remove from the skewers and serve over rice. Yield: 10 servings.
Originally published as Garden Kabobs in Bountiful Harvest Cookbook 1994, p18

  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 3 whole cloves
  • Dash dried basil
  • 2-1/2 pounds pork tenderloin or sirloin steak, cut into 1-1/4-inch pieces
  • 2 dozen cherry tomatoes
  • 2 dozen fresh mushrooms caps
  • 1 large green or sweet red pepper, cut into 1-1/2-inch cubes
  • 2 small zucchini, cut into 1-inch slices
  • 1 medium onion, cut into wedges
  • Cooked rice
  1. In a bowl, combine first seven ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight. Turn several times. To cook, grill kabobs over hot heat until the meat and vegetables have reached desired doneness. Remove from the skewers and serve over rice. Yield: 10 servings.
Originally published as Garden Kabobs in Bountiful Harvest Cookbook 1994, p18

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deannasnz User ID: 6542477 219154
Reviewed Jan. 29, 2015

"Works with everything."

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