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Shake up this recipe anytime by substituting pork for the steak and replacing the green bell pepper with red or yellow bell pepper.
Cherry tomatoes are great for skewering, but if you don't care for them, you can use quartered plum or roma tomatoes in place of them.
Try substituting orange peel for lemon peel in this recipe for a quick change of pace.
Low sodium soy sauce can be used in this recipe if you're watching your sodium intake.
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| Steak Kebobs |
Ingredients
4 servings - 19 g protein - 8 g carbohydrate per serving
150 calories per serving
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| 2 tbsp |
soy sauce |
| 2 tbsp |
honey |
| 1 tsp |
ground ginger |
| 1 clove |
garlic (crushed) |
| 1 tsp |
grated lemon peel |
| 1/4 tsp |
crushed hot red pepper flakes |
| 12 oz |
boneless sirloin steak (cut into 1-inch cubes) |
| 8 whole |
cherry tomatoes |
| 4 large |
mushrooms (washed and halved) |
| 1 medium |
onion (peeled and cut into wedges) |
| 1 medium |
green pepper (seeded and cut into squares) |
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- In shallow dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper.
- Mix well.
- Add beef.
- Stir to coat.
- Cover with plastic wrap.
- Refrigerate for at least 2 hours.
- Preheat propane or charcoal grill.
- Remove beef from marinade.
- Discard marinade.
- Using four 10-inch skewers, alternately thread beef, mushrooms, tomatoes, onions, and peppers.
- Place on grill 8 inches from heat.
- Turn occasionally while cooking.
- Cook until meat is medium-rare and vegetables are lightly browned.
- Serve while hot.
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