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.
- 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.*
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.
Makes four servings.
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.