Combine A.1. sauce, barbecue sauce and horseradish for a tasty glaze on Cowboy Kabobs! Everything tastes better on a stick, and this recipe for Cowboy Kabobs proves that steak, onions and peppers are no exception.
1 beef top round steak (1-1/2 lb.), cut into 1/2-inch-wide strips
9 pearl onions
1 large red pepper, cut into 9 strips
Let's Make It
Mix first 3 ingredients 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 steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.
Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.
Use Your Broiler
Broil kabobs, 6 inches from heat, 4 to 6 min. or until meat is done, turning occasionally.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Substitute a green pepper for the red pepper.
Serve up these colorful kabobs tonight! They are rich in both vitamins A and C from the red pepper and a good source of iron from the beef.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber less than 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.