A blend of apricot preserves, A.1. Sauce and ground ginger gives these steak-and-pepper kabobs their sweet and spicy zing.
What You Need
Original recipe yields 8 servings
1/2 cup finely chopped onion s
1/2 cup A.1. Bold & Spicy Sauce
1/4 cup apricot preserves
1/2 tsp. ground ginger
1 boneless beef round steak (2 lb.), 1 inch thick, cut into 1-1/2-inch pieces
1/2 lb. fresh mushroom s
1 each green and red pepper, cut into 1-1/2-inch pieces
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Let's Make It
Combine first 4 ingredients Pour half over meat in shallow dish; stir to evenly coat meat. Refrigerate meat and remaining A.1. mixture 2 hours.
Heat grill to medium heat. Drain meat; discard marinade. Thread meat and vegetables alternately onto 8 skewers.
Grill 8 to 12 min. or until meat is done, turning occasionally and brushing with remaining A.1. mixture for the last few minutes.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
How to Prepare & Grill Kabobs
The key to making great kabobs is to cut the meat and/or vegetables into equal-size pieces. Then, thread the pieces onto metal or soaked wooden skewers as desired. When grilling, rotate the kabobs frequently with long-handled grilling tongs to ensure even cooking on all sides.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.