Grilled Beef & Pepper Kabobs
- Cook Time: 7 minutes
- Servings: 8
- Course: Main Dish
- 8 wooden skewers
- 1/2 cup steak sauce
- 2 tbsp honey
- 1 tbsp dried thyme leaves
- 1 lb. beef sirloin steak, cubed
- 1 red bell pepper, cubed
- 1 yellow bell pepper, cubed
- 1 small onion, cubed
SOAK skewers in water for at lease 30 minutes.
MIX steak sauce, honey and thyme leaves in a small bowl; set aside.
THREAD cubes of beef, peppers and onions in alternating arrangement on skewers for each kabob. Brush kabobs with steak sauce.
HEAT gill to medium-high.
PLACE sheet of Reynolds Wrap® Non-Stick Foil with holes (see Tip) on grill grate with non-stick (dull) side towards food.
GRILL 7 minutes; turn kabobs. Brush kabobs with steak sauce. Continue grilling 7 minutes, until beef is done. Discard any remaining honey mixture.
To make drainage holes in the non-stick foil, lay a sheet of foil over the grate of a cold grill, broiler pan, or cooling rack. Make holes in the foil with a grilling fork or carving fork. Place the sheet of foil on a preheated grill. To Broil Kabobs: Preheat oven to 450°F. Line a broiler pan with non-stick foil with non-stick (dull) side towards food. Arrange kabobs on foil. Broil 6 minutes; turn kabobs. Brush again with steak sauce. Continue broiling 6 minutes, until kabobs are done. Discard any remaining steak sauce.
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