Beef and Vegetable Skewers

3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon McCormick California Style Garlic Powder
3/4 teaspoon McCormick Hot Shot! Pepper Blend
1 pound boneless sirloin steak, cut into 1.5-inch cubes
Assorted vegetables such as 12 large mushroom caps, 12
firm cherry tomatoes, 12 wedges red or green bell pepper

Combine oil, soy sauce, vinegar, and seasonings in 1-cup glass
measure. Beat with fork until well combined.

Pour into self-closing plastic bag or shallow glass or stainless
steel dish. Add meat and toss to coat. Cover if using dish and
refrigerate at least 2 hours, turning meat occasionally.

Preheat grill.

Remove meat from marinade and discard marinade. Spear meat and
vegetables onto metal skewers and grill 10 to 15 minutes, turning

Since meat and vegetables do not take exactly the same amount
of time to cook, you can control cooking time for different
ingredients by separating the ingredients and putting them on
separate skewers. For example, onions will take longer to cook
than tomatoes.

Makes 6 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.