Steak and Vegetable Kabobs
Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.
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INGREDIENTS
Nutrition- 1⁄4cup packed brown sugar
- 1⁄4cup lemon juice
- 1⁄4cup canola oil
- 1⁄4cup soy sauce
- 2
- 1dash dried basil
- salt and pepper, to taste
- 2 1⁄2lbs top sirloin steaks, cut into 1-1/4 inch pieces
- 24large fresh mushrooms
- 1
- 2
- 1
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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.
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