Sirloin-Vegetable Kebabs with Balsamic Glaze

Sirloin-Vegetable Kebabs with Balsamic Glaze Recipe
Photo: Kate Sears; Styling: Lynn Miller
A juicy dinner of Sirloin-Vegetable Kebabs with Balsamic Glaze will be a guaranteed success with family and friends! Make your job easier by putting out platters of cut-up veggies and meat so guests can build their own kebabs.

Yield:

Serves 8

Recipe Time

Prep: 25 Minutes
Marinate: 8 Hours
Cook: 20 Minutes

Nutritional Information

Calories 328
Fat 21 g
Satfat 7 g
Protein 25 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 85 mg
Sodium 592 mg

Ingredients

Glaze:
1/2 cup balsamic vinegar
2 tablespoons soy sauce
1/4 cup olive oil
1 teaspoon sugar
2 tablespoons chopped fresh thyme
Salt and pepper
Kebabs:
2 pounds beef sirloin, cut into 16 pieces (about 1 1/2 inches)
24 cherry tomatoes
2 zucchini, trimmed, each cut into 8 pieces (about 1 1/2 inches)
2 yellow squash, trimmed, each cut into 8 pieces (about 1 1/2 inches)
Salt and pepper

Preparation

1. Make glaze: Combine vinegar, soy sauce, olive oil, sugar and thyme in a small saucepan; season with salt and pepper. Bring to a boil over medium-high heat. Cook, stirring often, until reduced and slightly thickened, 7 to 10 minutes.

2. Make kebabs: Leaving some space between items and alternating, thread steak, tomatoes, zucchini and squash on 8 large or 16 small metal skewers. Place skewers on a large, rimmed baking sheet and season generously on all sides with salt and pepper. Brush liberally with glaze. (Discard any leftover glaze.) Cover skewers and refrigerate for up to 8 hours or overnight.

3. Bring kebabs to room temperature. Preheat gas grill on high heat for 10 to 15 minutes with lid closed. Oil grill. Place kebabs on grill, reduce heat to medium-high and close lid. Grill for 5 minutes, then turn kebabs and grill for another 5 minutes with lid closed. Open lid and check that vegetables are slightly charred and meat is medium-rare. If kebabs are not done, close lid and continue cooking until meat is cooked through. Transfer to a platter to serve.

Note:

June 2012
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