- Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients in small bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food-safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
- Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.
- Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons marinade.
Cook’s Tip: One medium yellow squash, cut into 1-inch pieces, may be substituted for pattypan squash.
Cook’s Tip: Four 15-inch bamboo skewers may be subsituted for metal skewers. Soak in water 10 minutes before using; drain.
Nutrition information per serving: 224 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 680 mg sodium; 15 g carbohydrate; 1.6 g fiber; 28 g protein; 10.6 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.0 mg iron; 30.5 mcg selenium; 4.9 mg zinc; 100.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.