Late Summer Steak & Zucchini Kabobs

At summer’s end, grill out once more using your abundance of zucchini and summer squash.

Ingredients

• 1/2 cup canola oil
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons white vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
• 1/2 pound whole fresh mushrooms
• 2 medium onions, cut into wedges
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium yellow summer squash, cut into 1/2-inch slices
• 1 zucchini, chunked
• Hot cooked rice

Directions

1. In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight.
2. On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

Photo by Taste of Home