Kansas City Cowboy Kabobs

Kansas City Cowboy Kabobs
24 servings, 2 kabobs and 1/4 cup sauce each


Ingredients Weights Measures
Kansas City BBQ Sauce
OPEN PIT Original Restaurant Recipe Barbecue Sauce 4 lb. + 2 oz. 1-1/2 qt.
dark corn syrup 12 oz. 1 cup + 2 Tbsp.
HEINZ Tomato Ketchup 10-1/2 oz. 1 cup + 2 Tbsp.
chili powder 1-1/4 oz. 1/3 cup
liquid smoke - 1-1/2 Tbsp.
Cowboy Kabobs
beef sirloin steaks (1-1/2 lb. each), 3/4 inch thick 9 lb. 6 each
corn on the cob, blanched, each cut into 4 pieces 12 lb. 24 each
medium to large mushroom caps 10 lb. + 8 oz. 96 each
large red peppers, each cut into 8 pieces 6 lb. 12 each
salt and black pepper - to taste


KANSAS City BBQ Sauce: Mix all ingredients in medium saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low; simmer 2 min. Remove from heat.

COWBOY Kabobs: Cut each steak into 24 pieces. Thread 3 meat pieces onto each of 48 skewers (or onto 8 skewers for trial recipe) alternately with 2 pieces each corn, peppers and mushrooms, beginning and ending with meat pieces. Season with salt and black pepper.

GRILL on medium-high heat 10 to 12 min. or until meat is done and vegetables are crisp-tender, turning occasionally and brushing each with about 1 Tbsp. of the Kansas City BBQ Sauce the last 2 min.

FOR each serving: Serve 2 Cowboy Kabobs with 1/4 cup of the remaining Kansas City BBQ Sauce.

Kraft Kitchens Tips

Make Ahead
Kansas City BBQ Sauce can be stored in refrigerator up to 2 days before reheating and using as directed.
Substitute frozen corn on the cob for the fresh corn.
Serving Suggestion
Serve with a halved baked potato topped with sour cream, chopped chives and OSCAR MAYER Real Bacon Recipe Pieces.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.