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Beef Squash Shish Kabobs

Total Time

Prep: 10 min. + marinating Grill: 10 min.

Makes

2 servings

These colorful beef and vegetable kabobs feature a tasty soy sauce marinade from Ronda Karbo of Russell, Minnesota. "You can also use this marinade on pork chops or steaks."
Beef Squash Shish Kabobs Recipe photo by Taste of Home

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup soy sauce
  • 1/2 teaspoon each garlic powder, ground mustard and ground ginger
  • 1/2 pound beef top sirloin steak, cut into 1-inch pieces
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small yellow summer squash, cut into 1/4-inch slices
  • 1 small sweet red pepper, cut into 1-inch pieces
  • 1/2 medium red onion, cut into four wedges, optional

Directions

  1. In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1/2 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally.
  2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts

2 each: 346 calories, 5g fat (2g saturated fat), 46mg cholesterol, 2466mg sodium, 43g carbohydrate (39g sugars, 3g fiber), 32g protein.

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