¼ cup soy sauce ▢3 tablespoons brown sugar ▢3 tablespoons distilled white vinegar ▢½ teaspoon garlic powder ▢½ teaspoon seasoning salt ▢½ teaspoon garlic pepper ▢½ cup Sprite or 7UP ▢2 pounds beef sirloin steak, cut into 1½ inch cubes ▢metal skewers, (If using wooden skewers soak them in water for a couple of hours before using) ▢2 green bell peppers, cut into 2 inch pices ▢2 zucchinis, sliced ½ inch thick ▢1 pint cherry tomatoes ▢1 fresh pineapple, peeled, cored and cubes into 1 inch pieces ▢olive oil ▢garlic salt with parsley flakes
Make marinade by mixing soy sauce, brown sugar, distilled white vinegar, garlic powder, seasoning salt, garlic pepper, and Sprite.
Set aside half cup of this mix for basting and place in plastic bag or in a tupperware.
Add cubed steak to a gallon-size Ziploc bag or tupperware and cover with the remaining marinade. Seal and refrigerate overnight, or for 8 hours up to all day.
Preheat grill for high heat and prep veggies by coating with a little olive oil and garlic salt.
Thread steak, green peppers, zucchini, tomatoes, and pineapple onto skewers, alternating the pieces.
Cook kabobs on lightly oiled grill and cook for 10-12 minutes. Baste with reserve marinade while cooking kabobs and serve warm.