• ~Marinade:
  • 1/3 cup soy sauce
  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 1/3 cup Worcestershire sauce
  • 1 1/2 teaspoons garlic powder
  • 2 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon ground pepper
  • 1 teaspoon minced garlic
  • ~Kabobs:
  • 1.5 lbs sirloin steak
  • 1 green pepper
  • 1 red pepper
  • 1 zucchini
  • 1 summer squash
  • 1 onion
  • ~Dipping Sauce:
  • 1 avocado
  • 1/2 cup plain greek yogurt
  • 2 teaspoon lemon juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt (more or less to taste)
  • 1 teaspoon minced garlic
  • pinch of cayenne pepper
  • 8-10 skewers (if wooden, soak in cold water for about 15 minutes)

I know the seasons are just beginning to change, but I am still holding on to Summer (and grilling season)!  We had such a fun Summer!

It included a wonderful trip with lots of pool time and visiting with some of our little ladies’ favorite princesses…

Fun at our friends’ lake…

And an awesome annual camping trip!

We even got to see Casey and her boys!

We played in our back yard…

As well as lots of fun around home with family and friends and lots of swimming at our parents’ houses!  Oh, and Cora learned to walk, too!  So I’m feeling a little sentimental as the season begins to change and we’re still enjoying some Summer grilling!  These kabobs were a great change of pace from my usual main dish which is often something involving chicken!  The sauce goes great with it, too!  My friend, Ashley, recommended these and I’m sure glad she did!  Delicious and good for you with lots of veggies.   What more could you want?!  The recipe actually calls for Stubb’s Beef Marinade, but I decided to make my own.  Your choice!


(Makes about 8-10 kabobs)

You can either use Stubb’s Beef Marinade or make your own marinade with ingredients from home as follows:  Place all of the listed marinade ingredients in a blender and blend on high speed for 30 seconds.  Cut steak into bite sized pieces and place in a bowl or ziploc bag.  Pour marinade over meat.  Cover and refrigerate for at least 30 minutes or up to 8 hours.

Cut all vegetables into bite sized pieces.  Skewer the meat and veggies as desired and grill!

For the dipping sauce:  Combine all avocado sauce ingredients in a food processor (or blender, or you could use a hand mixer… I used my magic bullet).  Blend until creamy, scraping down sides as needed.  Add additional cayenne pepper or salt to taste.

Serve kabobs with dipping sauce and enjoy!

Sources: Marinade – AllRecipes  Kabobs and Sauce: Eat, Live, Run