A simple marinade made with BBQ sauce and OJ is the only seasoning you need for these beautiful beef kabobs.
What You Need
Original recipe yields 4 servings
1 lb. beef sirloin steak s, cut into 1-1/2-inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
2 cups cherry tomatoes
16 fresh mushroom s
1 Vidalia onion, cut into 1-inch chunks
1/2 cup KRAFT Hickory Smoke Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed
Add To Shopping List
Let's Make It
Heat grill to medium-high heat.
Place 2 wooden skewers parallel to each other on work surface. Repeat with 6 additional skewers. Thread meat, pineapple and vegetables alternately onto parallel skewers to make 4 kabobs.
Mix barbecue sauce and juice concentrate until blended. Reserve half the sauce; brush remaining sauce onto kabobs.
Grill kabobs 8 to 10 min. or until chicken is done, turning and brushing occasionally with reserved sauce.
Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning. If using metal skewers, use just 1 metal skewer when assembling each kabob.
Prepare as directed, substituting skinless salmon fillets, cut into 1-inch pieces, for the beef. Or, substitute uncooked deveined peeled extra-large shrimp for the beef, reducing the grilling time to 4 to 6 min. or until shrimp are done.
Substitute 1 drained 20-oz. can pineapple chunks in juice for the fresh pineapple.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 4g
* 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.