Steak and Vegetable Kabobs
Steak and Vegetable Kabobs
- 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 large fresh mushrooms
- 1 large green pepper or sweet red pepper, cut into 1-1/2-inch cubes
- 2 small zucchini cut into 1-inch slices
- 1 medium onion cut into wedges
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In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
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Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
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Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.
