Marinated Beef Kabobs
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Top round steak||1 Pound, cut into 1 1/2 inch pieces|
|Fresh mushrooms||8 Medium|
|Yellow squash||1 Large, cut into 1/2 inch pieces|
|Green pepper||1 Medium, seeded and cut into 1 inch pieces|
|Vegetable cooking spray||1|
1. Combine first 7 ingredients in a heavy-duty, zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 4 to 8 hours, turning bag occasionally.
2. Remove steak from marinade; reserve marinade. Thread steak, mushrooms, squash, and pepper alternately on 4 (15-inch) skewers. Bring marinade to a boil in a saucepan. Reduce heat, and simmer 3 minutes.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 6 minutes on each side or to desired degree of doneness, basting frequently with marinade. Add tomatoes to skewers during last 1 minute of cooking.