Hot and sweet pepper beef kabobs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless tender beef (1 inch thick) |
| 2 | larges | Bell peppers (red, yellow or green) |
| ⅔ | cup | Teriyaki Baste & Glaze (Kikkoman) |
| 1 | teaspoon | Onion powder |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Chili powder to... |
| ½ | teaspoon | Tabasco pepper sauce |
| 8 | 10-inch metal skewers | |
Directions
Cut beef into 1-inch cubes and each bell pepper into 16 pieces. Combine teriyaki baste & glaze, onion powder, ginger, chili powder and pepper sauce; remove ⅓ cup mixture and pour over beef and peppers in large bowl, tossing to coat. Thread beef and peppers alternately on skewers, leaving space between pieces. Cook skewers on grill 5 inches from hot coals 4 minutes on each side (for rare), or to desired doneness, brushing occasionally with remaining baste & glaze mixture.
Makes 4 to 6 servings.
Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias File
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