This is a favorite with my family. Chalk it up to the fact that the kabobs deliver great flavor and tender chunks of meat with a picture-pretty presentation!
—FRANCES KLINGEMANN OMAHA, NE
PREP: 25 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 8 SERVINGS
1/2 cup reduced-sodium soy sauce
1/4 cup white wine or unsweetened apple juice
3 medium green peppers, cut into 1-inch pieces, divided
1 medium onion, cut into wedges
1 garlic clove, peeled
1/2 teaspoon ground ginger
1 tablespoon sesame seeds
2 pounds beef top sirloin steak, cut into 1-inch pieces
32 medium fresh mushrooms
32 cherry tomatoes
1 tablespoon canola oil
1. In a blender, combine the soy sauce, wine, 1/2 cup green pepper, onion, garlic and ginger; cover and process until smooth. Stir in sesame seeds.
2. Cover and refrigerate 1/3 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate overnight. Refrigerate remaining peppers.
3. Drain and discard marinade. On 16 metal or soaked wooden skewers, thread the beef, mushrooms, tomatoes and remaining peppers alternately. Brush lightly with oil.
4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until beef reaches desired doneness, turning occasionally and basting with reserved marinade.