• Your steak of choice cut into cubes
  • Assorted bell peppers, cut into approx. 1×1 inch pieces
  • Sweet onion cut into chunks
  • Bamboo skewers (soaked in water)

Skewer kabobs starting with onion or bell pepper, variegating until skewer is ¾ full (leave room for handling).
Brush kabob with Kim’s Gourmet Bourbon Aki Sauce and place either on barbecue or in oven (at 425).
Cook until done to your preference

Categories: Entrée

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