Buttermilk Marinated Kabobs Recipe

• 2 Tbsp. Firmly packed brown sugar
• 2 Tbsp. Fresh lemon juice
• 1 Tbsp. Worcestershire sauce
• 1 tsp Salt
• 1/2 tsp Dry basil
• 1/2 tsp Dry majoram
• 2 c. Buttermilk
• 2 lb Round steak, approx 1" thick Cut into 2"squares (24 piece
• 3 med onions, cut into 8 pi
• 24 x 1" thick slices of zucchini
• 12 x Cherry tomatoes
• 6 lrg mushrooms, halved

1. FOR MARINADE: Combine brown sugar, lemon juice, Worcestershire sauce, salt, and herbs.
2. Stir in buttermilk.
3. Add in meat; cover and marinate in refrigerator a minimum of 12 hrs.
4. FOR KABOBS: Parboil onions in boiling salted water to cover, 6-8 min; rinse with cool water and drain.
5. TO
6. ASSEMBLE: Alternate pcs of meat with onions, zucchini, tomatoes, and mushrooms on each skewer.
7. Grill over warm coals till meat reaches desired degree of doneness.
8. Baste frequently with marinade.
9. Allow approximately 15 min for medium cooked meat.
10. Makes 8 kabobs.
11. Sampler by Massachusetts Dairy Industry

brown sugar, lemon juice, worcestershire sauce, salt, basil, majoram, buttermilk, onions, zucchini, tomatoes, mushrooms

Taken from cookeatshare.com/recipes/buttermilk-marinated-kabobs-96020 (may not work)