Southwest Barbecue Kabobs
|Beer||1 Cup (16 tbs)|
|Steak sauce||3⁄4 Cup (12 tbs) (A 1 Brand)|
|Garlic||2 Clove (10 gm), crushed|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Round steak||1 1⁄2 Pound, cut into 1/2 inch strips|
|Red bell peppers/Green bell peppers||3 Small, cut into 1 inch pieces|
In small bowl, combine beer, steak sauce, garlic, chili powder and cumin.
Pour marinade over sliced steak in nonmetal dish.
Cover; refrigerate 2 hours, stirring occasionally.
Remove steak from marinade; reserve marinade.
Thread steak and pepper pieces alternately onto 6 skewers.
In small saucepan, heat reserved marinade and cornstarch to a boil.
Grill or broil kabobs, 4 inches from heat source, for 15 minutes or until done, turning and brushing often with marinade.
Heat remaining marinade to a boil