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Steak and Vegetable Kabobs

These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. —Lorri Cleveland, Kingsville, Ohio
  • Total Time
    Prep: 15 min. + marinating Grill: 10 min.
  • Makes
    10 servings

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 1/4 cup canola oil
  • 1/4 cup soy sauce
  • 2 garlic cloves, minced
  • 3 whole cloves
  • Dash dried basil
  • 2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces
  • 24 cherry tomatoes
  • 24 large fresh mushrooms
  • 1 large green or sweet red pepper, cut into 1-1/2-inch cubes
  • 2 small zucchini squash, cut into 1-inch slices
  • 1 medium onion, cut into wedges
  • Hot cooked rice

Directions

  • In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
  • Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
  • Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice.
Nutrition Facts
1 each: 195 calories, 10g fat (0 saturated fat), 49mg cholesterol, 381mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 2 meat, 1-1/2 vegetable.

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