Steak and Vegetable Kabobs
Steak and Vegetable Kabobs
We’re still grilling hard here at our house and can’t leave summer without enjoying colorful kabobs! Not only are they a great way to get your family eating vegetables, but they help get the kids involved in the preparation. Have the steak and vegetables all cut, ready to go, then let the little ones thread them on the skewers (with a little supervision of course) in whatever order they want. Marinate them for a couple of hours, then on the grill they go for an easy all-in-one kind of meal. Serve with brown rice, corn or my post for tomorrow, Quinoa Tabbouleh Salad. Add some cut fruit for an even bigger nutritional boost/sweet hit.
I’m using sirloin steak here as it is a lower-fat cut of meat which does well with the marinating. You’ve probably noticed that I don’t use a lot of red meat in recipes, and when I do, it’s almost a condiment-size serving. The red meat does not take the center stage on the plate. Most recommendations, like the American Heart Association suggest we limit red meat to just 3-4 ounces less than twice per week. I’ve even read more conservative suggestions of only once or twice per month! Well, that’s about how many times I’ve used red meat in this blog. I love a good steak as much as the rest of you, but am concerned about the saturated fat content of red meat so over the years, I’ve cut way back. With so many other protein options on the market, I find I’m not missing it as much as I thought I would.
- Steak and Vegetable Kabobs
- 1/4 cup packed brown sugar
- 1/4 cup lemon juice
- 1/4 cup canola oil
- 1/4 cup reduced-sodium soy sauce
- 2 garlic cloves, minced
- 3 whole cloves
- 2 Tbsp chopped fresh basil leaves
- 1 Tbsp Italian seasoning
- 1/2 tsp fresh ground black pepper
- 1 pound beef top sirloin steak, cut into 1-1/4 inch pieces
- 12 cherry tomatoes
- 12 large fresh mushrooms
- 1 large green or orange bell pepper, cut into 1-1/2-inch cubes
- 2 small zucchini squash, cut into 1-inch slices
- 1 medium onion, cut into wedges
- Combine brown sugar, lemon juice, canola oil, soy sauce, garlic, basil and seasonings in a large bowl, whisking to combine; set aside.
- Thread meat and vegetables alternately on metal or soaked wooden skewers.
- Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for up to 8 hours, turning several times. Discard cloves.
- Prepare grill by preheating to medium-high heat.
- Place kabobs on prepared grill and cook until the meat reaches desired doneness and vegetables are tender.
Notes
*Prep time includes at least two hours of marinating.
Katie Abo
Simon helped make this dinner last night and we loved it! I didn’t have steak so we just used chicken and it turned out very well. It was nice to have the dinner prepped early in the day. When Abo came home, all we had to do was throw the kabobs on the grill and dinner was ready!