1 each green and red pepper, cut into 1-inch pieces
12 fresh mushrooms
1 cup Heinz Tomato Ketchup
1/4 cup dry sherry
1 Tbsp. grated gingerroot
1 Tbsp. Lea & Perrins Worcestershire Sauce
1 Tbsp. liquid honey
2 tsp. reduced-sodium soy sauce
2 green onions, cut into thin slices
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How do I make it ?
Heat greased barbecue to medium heat.
Thread meat, peppers and mushrooms alternately onto 6 skewers.
Mix all remaining ingredients except onions until blended.
Reserve half the ketchup mixture for serving with the grilled kabobs. Brush remaining ketchup mixture evenly onto kabobs.
Grill kabobs 8 to 10 min. or until meat is done, turning occasionally.
Place kabobs on platter; sprinkle with onions. Serve with reserved ketchup mixture.
Kraft Kitchen Tips!
How to Prevent Food From Sticking to the Barbecue
To prevent food from sticking to the barbecue, lightly brush the barbecue grate with vegetable oil before heating the barbecue. Or, spray the cold barbecue grate with cooking spray.
Substitute 25%-less-sodium beef broth for the sherry.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2 g
Cholesterol 55 mg
Sodium 530 mg
Carbohydrate 19 g
Fibre 2 g
Sugars 15 g
Protein 26 g
6 servings, 1 kabob 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.