Each week, I look in our fridge, freezer & cabinets to see what we have left that I can use the next week. I noticed we had skewers in our drawer from last summer, and I was so excited to finally be able to use them again!
My parents used to make kabobs when I was a kid, so they have a nostalgic meaning to me. I think they’re a fun way for a kid to eat food and you ALMOST don’t realize you’re eating vegetables. I mean, my two year old always knows and picks out the meat (not the veggies) because that’s literally all she eats. But I like to think the vegetable juice drips onto the meat so she’s getting some of the health benefit, right?!
You can add other seasoning and umami type flavorings, like fresh ginger and/or red pepper, to ‘beef’ this up a bit if you want more of a kick to your marinade.
Summer Steak Kabobs
- 1/2 cup canola oil
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons white vinegar
- 1/2 teaspoon garlic powder
- 1 pound beef top sirloin steak, cut into 1-inch cubes
- 1/2 pound whole fresh mushrooms
- 1 medium red onion, cut into wedges
- 1 medium red pepper, cut into 1-inch pieces
- 1 medium orance pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- In a large ziplock bag, combine first five ingredients. Add beef and massage marinade into meat. Refrigerate for 8 hours or overnight.
- To make kabobs, alternate threading beef and vegetables on soaked wooden skewers. Discard any remaining marinade.
- Grill kabobs over medium heat until beef reaches desired doneness, 8-10 minutes, turning occasionally. Remove from heat and serve over brown rice. Enjoy!