These steak kabobs 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
Summer Steak Kabobs
Watch How to Make Summer Steak Kabobs
Summer Steak Kabobs
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
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 bowl, combine first six ingredients. Add beef; turn to coat. Cover and 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.
Nutrition 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.
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