• 2servings
  • 25minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons bourbon or water

  2. 1 tablespoon teriyaki baste and glaze (from 12-oz bottle)

  3. 1 tablespoon frozen (thawed) orange juice concentrate

  4. 1/4 cup packed brown sugar

  5. Dash of crushed red pepper flakes

  6. 1/2 lb beef boneless top sirloin, cut into 1 1/2-inch cubes

  7. 8 pieces (1 1/2-inch) red onion

  8. 8 fresh whole mushrooms

  9. 8 pieces (1 1/2-inch) red bell pepper

  10. 1 teaspoon olive or vegetable oil

  11. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze.

  2. In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece.

  3. Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender.

  4. Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.


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