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We hope you didn’t put the barbeque away for the winter. If you did, this recipe will have you digging it back out for some early grilling. Be sure to start this recipe the day before to give your veggies and meats enough time to marinade.

Total Time: Prep: 15 mins Cook: 10 mins

Inactive time: 6 hours/overnight

Servings 4


1 ½ lbs top sirloin steaks, cut in 1 1/4 inch pieces

¼ cup packed brown sugar

¼ cup canola oil

¼ cup soy sauce

2 garlic cloves, minced

1 dash dried basil

salt and pepper to taste

12 cherry tomatoes

12 large fresh mushrooms

1 large green pepper, cut into 1 ½ inch cubes

1 large red pepper, cut into 1 ½ inch cubes

2 small zucchini, cut into 1 ½” slices

1 medium onion, cut into wedges


1. In a large bowl, combine the first seven ingredients; set aside.

2. Using metal or water soaked wooden skewers, alternately thread meat and vegetables

3. Places the kabobs in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard gloves.

4. Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.

Vin-Bon Appétit!

Recipe Courtesy of

Suggested Pairing: Vin Bon Merlot Reserve

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