DINNER TONIGHT

Sensational Sirloin Kabobs

2 Tbsp. soy sauce
1 1/2 Tbsp. light brown sugar
1 1/2 Tbsp. distilled white vinegar
1/4 tsp. garlic powder
1/4 tsp. seasoned salt
1/4 tsp. garlic pepper seasoning
1/4 cup lemon-lime flavored carbonated beverage
1 lb. beef sirloin steak, cut into 1 1/2 inch cubes
1 green bell peppers, cut into 2 inch pieces
1/4 lb. fresh mushrooms, stems removed
1 cup cherry tomatoes
1/2 fresh pineapple, peeled, cored and cubed

In a medium bowl, mix soy sauce, sugar, vinegar, garlic powder, seasoned salt, garlic pepper seasoning and  carbonated beverage.

Reserve about 1/4 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.

Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.

Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion.

Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking. Makes 4 servings.

Margarita Grilled Shrimp

1 lb. shrimp, peeled and deveined
2 cloves garlic, minced
2 Tbsp. fresh lime juice
3 Tbsp. olive oil
2 tsp. tequila
3 Tbsp. fresh chopped cilantro
1/4 tsp. ground red pepper
1/4 tsp. salt
4 bamboo skewers, soaked in water for 20 minutes

Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.

Preheat grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.

Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.

For Father’s Day, make it quick, make it easy, but make it good. — Pam Griffin