Name: Summer Steak Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1/2 cup canola oil; 1/4 cup soy sauce; 3 tablespoons honey; 2 tablespoons white vinegar; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes; 1/2 pound whole fresh mushrooms; 2 medium onions, cut into wedges; 1 medium sweet red pepper, cut into 1-inch pieces; 1 medium green pepper, cut into 1-inch pieces; 1 medium yellow summer squash, cut into 1/2-inch slices; Hot cooked rice

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Summer Steak Kabobs

10 min6 servings

These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Ingredients

1/2 cup canola oil

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons white vinegar

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes

1/2 pound whole fresh mushrooms

2 medium onions, cut into wedges

1 medium sweet red pepper, cut into 1-inch pieces

1 medium green pepper, cut into 1-inch pieces

1 medium yellow summer squash, cut into 1/2-inch slices

Hot cooked rice

Instructions

1 In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight.

2 On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.