Hot & Sweet Pepper Beef Kabobs

These Hot & Sweet Pepper Beef Kabobs deliver a perfect balance of savory umami and gentle heat. Tender cubes of boneless beef are marinated in a rich blend of teriyaki glaze, ginger, and chili powder, then threaded with vibrant bell peppers. The result is a juicy, flavorful skewer that chars beautifully on the grill. This dish is an excellent choice for summer barbecues, quick weeknight dinners, or casual gatherings. The sweet and spicy glaze caramelizes slightly during cooking, creating a sticky, appetizing coating that complements the smoky char of the grilled meat and vegetables. Simple to prepare yet impressive enough for guests, these kabobs offer a hearty and satisfying meal that brings home-style comfort to your outdoor cooking routine.

Cooking Method: Grilling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 425.6

Dietary: Gluten-free

Description

These Hot & Sweet Pepper Beef Kabobs deliver a perfect balance of savory umami and gentle heat. Tender cubes of boneless beef are marinated in a rich blend of teriyaki glaze, ginger, and chili powder, then threaded with vibrant bell peppers. The result is a juicy, flavorful skewer that chars beautifully on the grill. This dish is an excellent choice for summer barbecues, quick weeknight dinners, or casual gatherings. The sweet and spicy glaze caramelizes slightly during cooking, creating a sticky, appetizing coating that complements the smoky char of the grilled meat and vegetables. Simple to prepare yet impressive enough for guests, these kabobs offer a hearty and satisfying meal that brings home-style comfort to your outdoor cooking routine.

Ingredients

1 1/2 pound Boneless tender beef
2 large Bell peppers (red, yellow, or green)
2/3 cup Teriyaki Baste & Glaze
1 teaspoon Onion powder
1/2 teaspoon Ground ginger
1/2 teaspoon Chili powder
1/4 to 1/2 teaspoon Tabasco pepper sauce
8 10-inch Metal skewers

Directions

1
Cut the beef into 1-inch cubes.
2
Cut each bell pepper into 16 pieces.
3
In a small bowl, combine the teriyaki baste & glaze, onion powder, ground ginger, chili powder, and Tabasco sauce.
4
Remove 1/3 cup of the marinade mixture and set it aside for basting during cooking.
5
Place the beef and pepper pieces in a large bowl and pour the remaining marinade over them, tossing well to coat evenly.
6
Thread the beef and peppers alternately onto the metal skewers, leaving a small space between each piece.
7
Preheat the grill to medium-high heat.
8
Grill the skewers about 5 inches from the hot coals or heat source for 4 minutes on each side, or until the beef reaches your desired doneness.
9
Brush the skewers occasionally with the reserved marinade mixture while grilling.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 425.6kcal

% Daily Value *
Total Fat 25.5g40%
Saturated Fat 10.2g51%
Cholesterol 132.8mg45%
Sodium 122.6mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 44.3g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the beef and peppers to marinate in the refrigerator for at least 30 minutes before grilling.

If using wooden skewers, soak them in water for 30 minutes prior to threading to prevent burning.

Adjust the amount of Tabasco sauce based on your preferred level of heat.

Ensure the grill is clean and lightly oiled to prevent sticking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Read it online: https://www.chefs-mate.com/recipe/hot-sweet-pepper-beef-kabobs/