Bourbon-Glazed Beef Kabobs



Glaze
2 tablespoons bourbon or water
1 tablespoon teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon frozen (thawed) orange juice concentrate
1/4 cup packed brown sugar
Dash of crushed red pepper flakes

Kabobs
1/2 lb beef boneless top sirloin, cut into 1 1/2-inch cubes
8 pieces (1 1/2-inch) red onion
8 fresh whole mushrooms
8 pieces (1 1/2-inch) red bell pepper
1 teaspoon olive or vegetable oil
1/4 teaspoon salt

1.Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze.
2. In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece.
3. Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender.
4. Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.
5. Grill vegetables over medium heat for 5 to 10 minutes, turning occasionally; brush with heated marinade.6. Serve immediately with warm marinade.vered grill over medium heat for 12 to 14 minutes or till done, turning halfway through. In saucepan, heat marinade until bubbly.

Servings: 2 servings