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Ingredientsservings 259 cals
Original recipe yields 4 servings
- Cut beef steak into 1-1/4 inch pieces. Combine marinade ingredients in a bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
- Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.
- Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.
- * Substitute: You can use 12 baby pattypan squash instead of one medium summer squash.
Per Serving: 259 calories; 6.7 g fat; 26.4 g carbohydrates; 22.6 g protein; 49 mg cholesterol; 1323 mg sodium. Full nutrition
ReviewsRead all reviews 2
The only change that I made is that I used the steak, red pepper, bell pepper, and onion. I served it over rice. It was awesome as is. We'll definitely eat it again. Great marinade sauce!