SUMMER STEAK KABOBS These meaty skewers 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
Prep: 20 min. + marinating Grill: 10 min. 1/2 cup canola oil 1/4 cup soy sauce 3 Tbsp honey 2 Tbsp white vinegar 1/2 tsp ground ginger 1/2 tsp 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 In a large resealable plastic bag, combine first six ingredients. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. 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. Yield: 6 servings. "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh -Please support me in my journey to another opportunity of life at: https://www.gofundme.com/sugars-transplant-journey Bless you, Sugar Lopez _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
