1-1/2 lb. beef petite shoulder tenders, cut into 1-1/2-inch pieces
1 each red and yellow pepper, cut into 1-inch pieces
12 fresh mushrooms
1 red onion, cut into 1-inch pieces
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Let's Make It
Bring ketchup, water, oil, vinegar, sugar, mustard and soup mix just to boil in saucepan, stirring occasionally; simmer on medium-low heat 30 min., stirring occasionally. Cool completely.
Thread meat and vegetables alternately onto 12 skewers; place in shallow dish. Pour 1-1/2 cups ketchup mixture over kabobs; turn to evenly coat all sides of kabobs with ketchup mixture. Refrigerate 2 hours to marinate. Meanwhile, refrigerate remaining ketchup mixture until ready to use.
Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done (160°F), turning and brushing occasionally with remaining ketchup mixture.
This versatile marinade can easily be doubled to have some leftover for other uses. Refrigerate up to 1 week before using as desired.
Prepare using cut-up rib-eye or top sirloin steak.
Serve over cooked basmati rice.
Soak Wooden Skewers Before Using for GrilledKabobs
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Evenly Cooked Kabobs
Kabobs make a colorful, crowd-pleasing choice, but they can be tricky to cook. For perfectly cooked meat and tender vegetables, cut your meat into larger pieces than your vegetables. This will give the vegetables more time to cook before the meat is done (or overdone)!
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 11g
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.