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Garden Kabobs

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.
  • Total Time
    Prep: 15 min. + marinating Grill: 15 min.
  • Makes
    10 servings

Ingredients

  • 1/4 cup canola 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 boneless beef 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
  • 1 Hot 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, turning several times.
  • Grill kabobs over medium-hot heat until the meat and vegetables have reached desired doneness. Remove from the skewers and serve with rice.

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