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1 cup Meat Marinade with Canola Oil (see recipe below)
1 lb. Top Sirloin Steak, Raw, 6 oz Cubed 1 1/4" (3 Cubes Per Kabob)
3 oz. Green Peppers, Fresh Cut 1 1/2" x 1" (2 Cubes Per Kabob)
6 oz. Yellow Onions, Fresh Wedge Cut 6 (2 Wedges Per Kabob)
2 oz. Mushrooms, Fresh Whole (1 Per Kabob)
4 oz. Cherry Tomatoes, Fresh (1 Per Kabob)
1/3 Cup Canola Oil
1 Tbsp Sherry (Do not use cooking sherry)
3 Tbsp Soy Sauce
1 Tbsp Worcestershire Sauce
1/2 Tsp Ground Mustard, Dry
1/4 Tsp Salt
1/8 Tsp Ground Black Pepper
1/2 Tsp Parsley Leaves, Fresh Minced
1 Tbsp + 1 Tsp Red Wine Vinegar
2 Tbsp Water
2 Tsp Garlic Powder
3 Tbsp Pasteurized Fresh Lemon Juice (CONV)
NOTE: Soak wooden skewers in cold water for 30 minutes before baking.
Prepare Meat Marinade: Combine all ingredients. Mix until well-blended according to recipe.
Pour marinade over beef cubes. Marinate overnight in refrigerator.
Place ingredients on each skewer in the following order: green pepper, beef cube, onion wedge, green pepper, beef cube, onion wedge, mushroom, beef cube, cherry tomato.
Brush kabobs with remaining marinade. Bake in a 350 degree F. standard oven for 15 to 20 minutes. Serve immediately.
Seving Size: 1 Kabob
Nutrition Facts (per serving)