Summertime meals should be easy, delicious and fun to make. Nothing says fun like food on a stick, and the aroma of grilled kebabs will make everyone thrilled to eat their veggies. Light on the meat and heavy on the vegetables, my Summer Veggie and Steak Kebabs are a great way to use seasonal produce. Substitute the squash and tomatoes for zucchini and bell peppers or use all to add even more color your plate. Serve with whole grain rolls and a simple salad for a quick and well-rounded meal. Cheers to outdoor cooking and making simple meals with fresh produce.
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh chopped rosemary
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 pound sirloin steak
2 medium zucchini or summer squash (or one of each)
1 small red onion
1 cup cherry tomatoes
- If using bamboo skewers, soak them in water for 30 to 60 minutes before assembling to prevent charring.
- In a small bowl, whisk together honey, mustard, olive oil, vinegar, rosemary, garlic, salt and pepper.
- Cut the steak, squash and onion into bite-size pieces. Thread steak and veggies through skewers and set aside on a large platter or baking sheet. Brush the marinade evenly on the kebabs and let sit for 10 to 15 minutes at room temperature.
- Prepare a grill to medium-high heat. Place the kebabs on the grill and cook 3 to 4 minutes on each side for medium-rare.