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Kansas City Cowboy Kabobs

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

Ingredients

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.
ketchup 10-1/2 oz. 1 cup + 2 Tbsp.
chili powder 1-1/4 oz. 1/3 cup
liquid smoke flavor - 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

Directions

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
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 Bacon Pieces.
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