Barbecue sauce and horseradish lend a punch of flavour to grilled skewers of steak, onions and peppers.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2/3 cup Kraft BarBQ Sauce, divided
2 tsp. prepared horseradish
1 beef top round steak (1-1/2 lb./675 g), cut into 1/2-inch-wide strips
9 pearl onions
1 large red pepper, cut into 9 strips
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How do I make it ?
Mix 1/3 cup barbecue sauce and horseradish until well blended.
Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.
Heat barbecue to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally. Brush remaining barbecue sauce for the last 2 min.
Kraft Kitchen Tips!
Use Your Broiler
Broil kabobs, 6 inches from heat, 4 to 6 min. or until meat is done, turning occasionally.
Substitute a green pepper for the red pepper.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1.5 g
Cholesterol 55 mg
Sodium 410 mg
Carbohydrate 11 g
Fibre 1 g
Sugars 9 g
Protein 25 g
6 servings, 3 kabobs (175 g) each
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.