#74: Cowboy Kabobs

We learned one thing about this recipe...you need gas in your grill for it to be a success!  : )  I went to go make these on Tuesday night and realized we left the grill on a few days before so we were totally out.  So we had to improvise that night and try again the next day.  It was worth the wait though....we liked this one!  I was too lazy to attempt making them into kabobs, so I cut them in thin, but wide strips so we could just lay them on the grill and so they wouldn't fall through the grates.  The girls didn't like it, but Brian and I ate it all.  This is another recipe keeper.

I also made this recipe on my freezer cooking day, and just combined all of the ingredients we used and basically marinated it in a ziplock bag and froze until we were ready to eat it.  (Thaw in fridge overnight)

1/3 cup A.1. Original Steak Sauce
1/3 cup KRAFT Original Barbecue Sauce
2 tsp. KRAFT Prepared Horseradish (I substituted 2 tsp of yellow mustard)1 beef top round steak (1-1/2 lb.), cut into 1/2-inch-wide strips
9 pearl onions (We omitted)
1 large red pepper, cut into 9 strips

Mix first 3 ingredients until well blended.

(We skipped this step!)  Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.

Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.