Makes 10 Servings
1/8 cup Splenda Brown Sugar Blend
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
3 whole cloves
Dash dried basil
Salt and Pepper
2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green or sweet red pepper, cut into 1-1/2-inch cubes
2 small zucchini squash, cut into 1-inch slices
1 medium onion, cut into wedges
In a large bowl, combine the marinade ingredients and set aside.
On metal or soaked wooden skewers, alternately thread meat and vegetables. Place in a large glass dish and pour marinade over the kabobs. Cover and refrigerate for 6 hours or overnight, turning several times.
Grill kabobs over medium-hot heat until the meat reaches desired doneness and vegetables are tender. About 10 minutes.
Total Fat: 14g