Hot & Sweet Pepper Beef Kabobs
Yield
4 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef
tender, boneless, (1 inch thick) |
|
| 2 | large |
sweet bell peppers
(red, yellow or green) |
*
|
| ⅔ | cup |
teriyaki sauce
to glaze |
|
| 1 | teaspoon |
onion powder
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
tender, boneless, (1 inch thick) |
|
| 2 | large |
sweet bell peppers
(red, yellow or green) |
*
|
| 158 | ml |
teriyaki sauce
to glaze |
|
| 5 | ml |
onion powder
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
Directions
Cut beef into 1-inch cubes and each bell pepper into 16 pieces.
Combine teriyaki baste and 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 and glaze mixture.
