A mild soy sauce marinade lends an appealing flavor to these tender beef-and-veggie kabobs. With colorful chunks of yellow squash and sweet red and green peppers, they’re great for parties!
—KATHY SPANG MANHEIM, PA
PREP: 20 MIN. + MARINATING GRILL: 10 MIN. MAKES: 8 SERVINGS
1/3 cup canola oil
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 teaspoons garlic powder
2 pounds beef top sirloin steak, cut into 1-inch pieces
2 medium yellow summer squash, cut into 1/2-inch slices
1 large onion, cut into 1-inch chunks
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1. In a large resealable plastic bag, mix the oil, soy sauce, vinegar and garlic powder; add beef. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Drain and discard marinade. On eight 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.