Teriyaki Steak Kabobs

Kabobs can fire up your summer! If you are looking for a healthy change of pace from your normal summer fare, consider kabobs. Growing up, we all looked forward to mom’s shish kabobs every summer.  I have fond memories of eating all my sisters and brother’s squishy burnt cherry tomatoes they didn’t want. Mom used to skewer the smallest pink potatoes.   This recipe uses a leaner and less expensive cut of meat compared to tenderloin.

Every day pantry staples for this quick and easy dinner dish!
  • 1 lb. boneless sirloin steak
  • ¼ low sodium soy sauce or tamari
  • ¼ cup rice wine vinegar
  • 2 T. honey
  • 1 clove garlic, minced
  • 1 tsp. ground ginger

Trim fat from steak and slice lengthwise into ½ inch strips. Place in shallow pan or large zipper plastic bag. Combine remaining ingredients and pour over the meat, tossing gently to coat. Cover and refrigerate 8 hours.*

Only takes 6-8 minutes for dinner on the table!

Preheat grill and lightly oil rack to prevent sticking.  Loosely thread meat strips onto metal or soaked bamboo skewers and grill over medium hot coals, turning to cook all sides, about 6 to 8 minutes for medium rare. Remove meat from skewers and serve with vegetable kabobs.

If my nephew Zachary helps with cooking maybe he will be willing to try new foods!

Makes four servings.

Serve with your favorite veggies (two of them) and a baked potato.

 

Nutrition per Serving:  Calories: 199; Protein 24 gm; Fat 7.7 gm; Carbohydrate 8.5 gm, Sodium 592 mg

*The American Institute for Cancer Research recommends marinating meat for at least 30 minutes to help reduce cancer risk. The marinade acts as a barrier to protect against carcinogens.