Ingredients Jump to Instructions ↓

  1. 1/4 cup canola oil

  2. 1/4 cup lemon juice

  3. 1/4 cup soy sauce

  4. 1/4 cup packed brown sugar

  5. 2 garlic cloves, minced

  6. 3 whole cloves Dash dried basil

  7. 2-1/2 pounds pork tenderloin or boneless beef sirloin steak, cut into 1-1/4-inch pieces

  8. 2 dozen cherry tomatoes

  9. 2 dozen fresh mushrooms caps

  10. 1 large green or sweet red pepper, cut into 1-1/2-inch cubes

  11. 2 small zucchini, cut into 1-inch slices

  12. 1 medium onion, cut into wedges

  13. 1 Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a bowl, combine first seven ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight, turning several times. Grill kabobs over medium-hot heat until the meat and vegetables have reached desired doneness. Remove from the skewers and serve with rice. Yield: 10 servings.


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