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Beef And Vegetable Kabobs |
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Serves: 6 Print this Recipe1 1/2 pounds beef tenderloin steaks chuck or sirloin steak, cut in 1-inch cubes Meat tenderizer 1 pound onions small, stemmed and peeled 2 green bell peppers large cut into 18 pieces 2 15-ounce cans potatoes small whole, drained 18 mushrooms large fresh, washed Orange-Chili or Garlic-Horseradish Sauce (recipes follow) * Part two. 1/2 cup brown sugar 2 teaspoons cornstarch 1 cup orange juice concentrate 1/4 cup lemon juice fresh 2/3 cup chili sauce tomato-based 2 tablespoons dijon style mustard 4 cloves garlic minced * Part two. 2/3 cup butter or margarine 1/4 cup worcestershire sauce 1/2 cup lemon juice fresh 8 cloves garlic minced 1/4 cup cream style horseradish 1/4 cup dijon style mustard If using chuck beef, sprinkle with meat tenderizer according to manufacturer's instructions. Parboil onions and green peppers for 5 minutes. On 12- to 14-inch long skewers, alternate beef, potatoes, onions, mushrooms, and green peppers, using all ingredients. Place skewers on a cookie sheet and brush with one of the following sauces. Grill over medium coals, brushing frequently with sauce, for 12 to 15 minutes or until cooked to desired doneness. Orange-Chili Sauce: *Combine all ingredients in small saucepan and bring to boil; simmer, stirring, for 3 or 4 minutes or until sauce thickens and becomes glossy. Cover and refrigerate leftover sauce until used (makes approximately 2 cups). Garlic-Horseradish Sauce: *Combine all ingredients in small saucepan and bring to boil. Remove from heat. Cover and refrigerate leftover sauce until used (makes 1 2/3 cups). This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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