Skewered Morsels

Photo: Becky Luigart-Stayner

These kabobs are a heartier offering of finger food fare. Definitely double or triple the recipe to suit your guest list.

Yield: Serves 6 to 8


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Skewered Morsels Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy