Hot & Sweet Pepper Beef Kabobs
Submitted by lipsticklolisa
Hot and sweet pepper beef kabobs marinate tender beef and bell peppers in a teriyaki glaze spiked with ginger, chili powder, and hot sauce, then hit the grill fast. Sweet, smoky, and ready in about 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minSweet meets heat on a skewer. A teriyaki glaze handles the sweet side while chili powder, ground ginger, and a shot of hot pepper sauce bring the kick.
The marinade pulls double duty. You toss the beef cubes and pepper chunks in a third of it to season them, then hold the rest back for basting on the grill, building layer after layer of sticky, caramelized glaze.
Leave a little space between the pieces as you thread the skewers. Crowding them steams the meat, while a gap lets the heat reach every side so the beef chars instead of stewing.
These cook fast over hot coals, just a few minutes per side for a rosy rare center, so keep your basting brush close and don’t wander off.
Sweet bell peppers blister and soften right alongside the beef, their juices mingling with the glaze for a cookout plate that comes together quickly.
Pro Tips
- Soak wooden skewers in water for 20 to 30 minutes first so they don’t scorch on the grill.
- Never baste with marinade that touched the raw beef; set aside a separate portion for brushing during cooking.
- Cut the beef and peppers to a similar size so everything finishes cooking at the same time.
Variations
- Thread chunks of red onion, mushroom, or pineapple between the beef and peppers.
- Dial the heat up or down by adjusting the hot pepper sauce and chili powder.
- Serve over steamed rice and spoon any extra warmed glaze over the top.
Ingredients
Directions
Cut beef into 1-inch cubes and each bell pepper into 16 pieces.
Combine teriyaki baste and glaze, onion powder, ginger, chili powder and pepper sauce; remove ⅓ cup mixture and pour over beef and peppers in large bowl, tossing to coat.
Thread beef and peppers alternately on skewers, leaving space between pieces.
Cook skewers on grill 5 inches from hot coals 4 minutes on each side (for rare), or to desired doneness, brushing occasionally with remaining baste and glaze mixture.
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