1 each red and yellow pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
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Let's Make It
Reserve 1/4 cup marinade for later use. Pour remaining marinade over meat in shallow dish; stir to evenly coat meat with marinade. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat and vegetables alternately onto 8 skewers.
Grill 10 min. or until meat is done (160ºF), turning kabobs occasionally and brushing with reserved marinade for the last 5 min.
If using wooden skewers, soak them in water for at least 30 min. before using to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 7g
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.