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                                        sketch of Bob above the Marinated Beef Kabobs recipe.



                                        MARINATED BEEF KABOBS

                                        1 lb. top round steak
                                        1/2 c. red wine vinegar
                                        1/4 c. water
                                        1/4 c. low-sodium soy sauce
                                        1 1/2 t. sugar
                                        1/2 t. dried thyme
                                        1/4 t. freshly ground pepper
                                        1 clove garlic, crushed
                                        8 medium-size fresh mushrooms
                                        1 large yellow squash,cut into 1/2 inch pieces
                                        1 medium size green pepper,seeded and cut into 1 inch pieces
                                        vegetable cooking spray
                                        8 cherry tomatoes

                                        Trim fat from steak; cut steak into 1 1/2 inch pieces. Place steak in a heavy-duty, zip-top plastic bag. Combine vinegar and next 6 ingredients in a small bowl; stir will. Pour over steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 4-8 hours turning bag occasionally. Remove steak from marinade; reserve marinade. Thread steak, mushrooms, squash, and green pepper alternately on 4 (15 inch) skewers (if you're using wood skewers soak them in water for 1/2 hour before using). Coat vegetables with cooking spray. Coat grill rack with cooking spray; place on grill over medium-hot coals. 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.
                                        (Makes 4 servings)

                                        Marinated Beef Kabobs recipe is published in our August, 1996 Menu Minder.


                                                                  
                                                                  

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