Marinated Beef Kabobs Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| 1/4 cup low-sodium soy sauce | ||
| Sugar | 1 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 1 pound top round steak, cut into 1 1/2-inch pieces | ||
| Medium | 8 | |
| 1 large yellow squash, cut into 1/2-inch pieces | ||
| 1 medium-size green pepper, seeded and cut into 1-inch pieces | ||
| Vegetable cooking spray | ||
| Cherry tomatoes | 8 | |
Directions
1. Combine first 7 ingredients in a heavy-duty, zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 4 to 8 hours, turning bag occasionally.
2. Remove steak from marinade; reserve marinade. Thread steak, mushrooms, squash, and pepper alternately on 4 (15-inch) skewers. Bring marinade to a boil in a saucepan. Reduce heat, and simmer 3 minutes.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 6 minutes on each side or to desired degree of doneness, basting frequently with marinade. Add tomatoes to skewers during last 1 minute of cooking.
2. Remove steak from marinade; reserve marinade. Thread steak, mushrooms, squash, and pepper alternately on 4 (15-inch) skewers. Bring marinade to a boil in a saucepan. Reduce heat, and simmer 3 minutes.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 6 minutes on each side or to desired degree of doneness, basting frequently with marinade. Add tomatoes to skewers during last 1 minute of cooking.
Chef
