Summer Steak Kabobs Recipe

4.5 4 7
Summer Steak Kabobs Recipe
Summer Steak Kabobs Recipe photo by Taste of Home
Publisher Photo

Summer Steak Kabobs Recipe

Read Reviews
4.5 4 7
Publisher Photo
These meaty skewers not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

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

Directions

In a large resealable plastic bag, combine first six ingredients. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight.
On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice. Yield: 6 servings.
Originally published as Summer Steak Kabobs in Quick Cooking July/August 2002, p6

Nutritional Facts

2 kabobs: 257 calories, 12g fat (2g saturated fat), 46mg cholesterol, 277mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

  • 1/2 cup canola 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 whole fresh mushrooms
  • 2 medium onions, cut into wedges
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium yellow summer squash, cut into 1/2-inch slices
  • Hot cooked rice
  1. In a large resealable plastic bag, combine first six ingredients. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice. Yield: 6 servings.
Originally published as Summer Steak Kabobs in Quick Cooking July/August 2002, p6

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Reviews forSummer Steak Kabobs

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MY REVIEW
dsm User ID: 3208899 85365
Reviewed Oct. 25, 2014

"I have been using this marinade recipe for at least ten years -- it's great! Haven't found any we like better."

MY REVIEW
charlottesumtimz User ID: 4299485 110260
Reviewed Feb. 17, 2013

"This is the marinade we use for our grilled steaks. I do use fresh minced garlic & ginger, (2 cloves of garlic, and about a tablespoon of peeled gingerroot). The flavor is great, and the honey glazes the meat nicely."

MY REVIEW
amyrr User ID: 6634201 102182
Reviewed Apr. 8, 2012

"I use this marinade for my grilled steaks and love it! It's the only way I'll eat steak now."

MY REVIEW
tcarver User ID: 5663692 110000
Reviewed Jun. 24, 2011

"It was tasty."

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