Steak and Vegetable Kabobs

Yield: 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:

  1. In a bowl, combine first seven ingredients; set aside.
  2. On metal or soaked wooden skewers, 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.
  3. Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice. 

Thank you for sharing, Taste of Home!

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