Grilled Steak and Veggie Kabobs

Makes 10 Servings



1/8 cup SPLENDA® Brown Sugar Blend
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
3 whole cloves
Dash dried basil
Salt and Pepper


2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green or sweet red pepper, cut into 1-1/2-inch cubes
2 small zucchini squash, cut into 1-inch slices
1 medium onion, cut into wedges


In a large bowl, combine the marinade ingredients and set aside.

On metal or soaked wooden skewers, alternately thread meat and vegetables. Place in a large glass dish and pour marinade over the kabobs. Cover and refrigerate for 6 hours or overnight, turning several times.

Grill kabobs over medium-hot heat until the meat reaches desired doneness and vegetables are tender. About 10 minutes.

Nutritional Information

Calories: 361
Total Fat: 14g

*SPLENDA® Brown Sugar Blend used in this recipe is a blend of caloric and non-caloric sweeteners. The blend reduces the calorie content while providing the properties of sugar important for this recipe.

Items of Interest

August 28, 2014 Dinner, Fruits, Vegetables and Other Produce, Meat & Poultry