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McCormick® Hot Shot! Pepper Blend gives beef spicy heat in these kabobs. Photo credit: Lindsay Landis from Love & Olive Oil.
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon red wine vinegar
3/4 teaspoon McCormick® Hot Shot!® Black & Red Pepper Blend
1 teaspoon McCormick® California Style Garlic Powder with Parsley
1 pound boneless beef sirloin steak, cut into 1 1/2 inch cubes
1 cup cubed bell pepper
1 cup red onion wedges
1 cup sliced yellow squash
1 cup sliced zucchini
Mix first 5 ingredients in small bowl. Place beef in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove beef from marinade. Discard any remaining marinade. Alternately thread beef and vegetables onto skewers.
Broil or grill over medium-high heat 8 to 10 minutes or until beef is desired doneness and vegetables are tender, turning occasionally.
• If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with beef and vegetables. This prevents them from burning when on the grill.
(Amount per serving)