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Skewered Morsels

Photo: Becky Luigart-Stayner
Yield Serves 6 to 8
These kabobs are a heartier offering of finger food fare. Definitely double or triple the recipe to suit your guest list.


  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar, packed
  • 3 tablespoons white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic-pepper seasoning
  • 1/2 cup lemon-lime soda
  • 2 pounds beef sirloin steak, cut into 1 1/2-inch cubes
  • 2 green peppers, diced
  • 2 yellow peppers, diced
  • 1 (8-ozs.) pkg. mushrooms, stems removed
  • 1 pt. cherry tomatoes

How to Make It

  1. Combine soy sauce, brown sugar, vinegar, garlic powder, seasoned salt, garlic-pepper seasoning and soda in a medium bowl; mix well and set aside. Arrange steak in a large plastic zipping bag. Reserve 1/2 cup coy sauce mixture for basting; pour remaining in bag and seal. Refrigerate 8 hours or overnight.

  2. Thread steak, peppers, mushrooms and tomatoes alternately onto skewers. Lightly grease cold grill rack. Grill kabobs over high heat (400 to 500°) for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

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