Spiced Beef Kabobs

Spiced Beef Kabobs

from BH&G magazine, August 2009 issue

1/4 cup reduced-sodium soy sauce

3 Tbsp. vegetable oil

2 Tbsp. lemon juice

2 Tbsp. packed brown sugar

6 cloves garlic, smashed

1 tsp. crushed red pepper

1 lb. boneless beef chuck or sirloin, trimmed of fat and cut in 1-inch cubes

In self-sealing plastic bag in a shallow dish add soy sauce, oil, lemon juice, brown sugar, garlic, and red pepper. Add meat to bag. Seal and turn to coat. Marinate, refrigerated, 4 to 24 hours, turning bag occasionally.

Drain beef mixture, discard marinade. Thread beef on 8-inch skewers, leaving 1/4 inch between each piece.

For charcoal grill, cook skewers on rack of uncovered grill directly over medium coals for 10 to 14 minutes or until desired doneness (160* for medium), turning occasionally and moving to cooler areas of grill if browning too quickly.