Steak and Vegetable Kabobs

Name: Steak and Vegetable Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 serving(s)
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; 1 dash dried basil; salt and pepper, to taste; 2 1/2 lbs top sirloin steaks, cut into 1-1/4 inch pieces; 24 cherry tomatoes; 24 large fresh mushrooms; 1 large green pepper, cut into 1-1/2-inch cubes (or sweet red pepper); 2 small zucchini, cut into 1-inch slices; 1 medium onion, cut into wedges

(4)

Recipe by diner524

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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READY IN: 25mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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
1

dash dried basil
salt and pepper, to taste
2 ¹⁄₂

lbs top sirloin steaks, cut into 1-1/4 inch pieces
24

cherry tomatoes
24

large fresh mushrooms
1

large green pepper, cut into 1-1/2-inch cubes (or sweet red pepper)
2

small zucchini, cut into 1-inch slices
1

medium onion, cut into wedges

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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