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Sirloin-and-Summer-Vegetable Kabobs with Firecracker Sauce

  • 12servings
  • 147calories

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Source: www.delish.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) fresh lime juice

  2. 1/4 cup(s) maple syrup

  3. 2 tablespoon(s) ketchup

  4. 2 tablespoon(s) olive oil

  5. 2 tablespoon(s) soy sauce

  6. 4 clove(s) garlic , finely chopped 1 teaspoon(s) crushed red-pepper flakes

  7. 1/2 teaspoon(s) ground black pepper

  8. 1/2 teaspoon(s) grated lime rind

  9. 1/2 teaspoon(s) salt

  10. 1 1/4 pound(s) boneless beef top loin or sirloin steak , cut into 1 1/4-inch-thick chunks

  11. 3 medium onions , quartered

  12. 2 medium yellow squash , cut crosswise into 1-inch slices

  13. 2 medium zucchini , cut crosswise into 1-inch slices

  14. 1 large red pepper , seeded and cut into 1-inch pieces

  15. 12 8-inch wooden skewers , soaked in water

  16. 15 minutes Sprig of thyme

  17. Small hot peppers

Instructions Jump to Ingredients ↑

  1. Prepare Firecracker Sauce: In medium bowl, whisk together lime juice, maple syrup, ketchup, olive oil, soy sauce, garlic, crushed red-pepper flakes, black pepper, lime rind, and salt. Makes about 1 cup. Set aside.

  2. Prepare Kabobs: On one skewer, randomly arrange 2 pieces of cubed steak and one piece each of onion, yellow squash, zucchini, and red pepper. Repeat to make 11 more kabobs. Place kabobs in large baking dish.

  3. Pour 3/4 cup of Firecracker Sauce over kabobs in baking dish. Reserve 1/4 cup for brushing the kabobs as they cook. Let kabobs stand for 15 minutes.

  4. Heat grill to medium heat. Grill kabobs about 4 inches above heat source for 5 minutes, turning frequently. Brush kabobs with reserved Firecracker Sauce. Cook 5 to 7 minutes longer or until desired doneness is reached.

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