Pepper Garlic Beef Kabobs

Name: Pepper Garlic Beef Kabobs
Prep time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: Marinade; 1/4 cup Land O Lakes® Butter; 1/3 cup lemon juice; 1 tablespoon sugar; 1 teaspoon dried thyme leaves; 3/4 teaspoon salt; 1/4 teaspoon dried oregano leaves; 1/4 teaspoon pepper; 2 tablespoons finely chopped onion; 1/2 teaspoon finely chopped fresh garlic; 1 teaspoon hot pepper sauce; Kabobs; 1 pound sirloin steak, cut into 24 (1-inch) pieces; 8 small mushrooms; 8 cherry tomatoes; 1 small green or red bell pepper, cut into 8 pieces; 1 small summer squash and/or zucchini, cut into 8 pieces; 1 medium onion, cut into 8 wedges

The easy homemade marinade adds flavor and zest to this grilled kabob recipe.

Pepper Garlic Beef Kabobs

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30 min

Prep Time

1 hr

Total Time

servings

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Ingredients

Marinade

¹/₄ cup Land O Lakes® Butter

¹/₃ cup lemon juice

1 tablespoon sugar

1 teaspoon dried thyme leaves

³/₄ teaspoon salt

¹/₄ teaspoon dried oregano leaves

¹/₄ teaspoon pepper

2 tablespoons finely chopped onion

¹/₂ teaspoon finely chopped fresh garlic

1 teaspoon hot pepper sauce

Kabobs

1 pound sirloin steak, cut into 24 (1-inch) pieces

8 small mushrooms

8 cherry tomatoes

1 small green or red bell pepper, cut into 8 pieces

1 small summer squash and/or zucchini, cut into 8 pieces

1 medium onion, cut into 8 wedges

How to make

STEP 1

Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2

Combine all marinade ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil. Remove from heat; let cool 5 minutes. Reserve 2 tablespoons marinade; set aside.
STEP 3

Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
STEP 4

Thread sirloin pieces and vegetables alternately onto skewers.
STEP 5

Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, 10-15 minutes or until sirloin reaches at least 145°F (medium-rare) or desired doneness.