Monday, June 16, 2014

Sirloin Kabobs

Hey all!  How's everyone's summer going so far?  I thought this week we might talk about some recipes that are perfect for summer suppers.  Darrell's mom sent us the very first squash out of her garden last night so I am going to be cooking up some for supper tonight.  Sirloin Kabobs would be a great main dish to go with our squash.  Let's fire up that grill, fix us a cold beverage and enjoy the sunshine.
Happy Monday!

· ¼ cup soy sauce
· 3 tablespoons light brown sugar
· 3 tablespoons vinegar
· ½ teaspoon garlic powder
· ½ teaspoon seasoned salt
· ½ teaspoon garlic pepper
· ½ cup lemon-lime flavored carbonated beverage
· 2 pounds beef sirloin steak, cut in 1 ½ inch cubes
· 2 green bell peppers, cut into 2 inch pieces
· ½ pound fresh mushrooms, stems removed
· 1 pint cherry tomatoes
· 1 fresh pineapple, peeled, cored and cubed

1. In a medium bowl, mix soy sauce, brown sugar, vinegar, garlic powder, salt, garlic pepper and lemon-lime beverage. Reserve about ½ cup of the marinade for basting. Place steak in a large resealable bag. Cover with remaining marinade and seal. Refrigerate for 8 hours.
2. Bring a medium saucepan of water to a boil. Add green peppers and cook for 1 minute, just to blanch. Drain and set aside.
3. Preheat grill for high heat. Thread steak, peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade.
4. Lightly oil the grill grate. Cook kabobs for about 10 minutes or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

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