Sirloin Squash Shish Kabobs

1 cup brown sugar; packed
1 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon ground ginger
1 lb. boneless beef sirloin steak, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges, optional

In a bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag and add 1 cup of the marinade. Seal bag and toss to coat.

Place zucchini, yellow squash, red pepper and onion in another resealable bag; add remaining marinade and toss to coat.

Refrigerate beef and vegetables for at least 4 hours, turning occasionally.

Drain and discard marinade.

On 8 metal on soaked wooden skewers, alternately thread beef and vegetables.

Grill, covered, over medium hot heat or broil 4 to 6 inches from the heat for 10 minutes or until meat reaches desired doneness, turning occasionally.

4 servings


UPI New Long Stainless Steel, Barbecue, BBQ, Shish Kebab Kabob Skewers, Ring-Tip Handle, 1 Dozen, 12″ L

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