1 small each green and red pepper , cut into 1-inch pieces
12 fresh mushroom s
1 cup HEINZ Tomato Ketchup
1/4 cup dry sherry
1 Tbsp. minced gingerroot
1 Tbsp. honey
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 tsp. lite soy sauce
2 green onions , cut into thin slices
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Thread meat, peppers and mushrooms alternately onto 6 skewers.
Mix all remaining ingredients except onions until blended. Reserve half the ketchup mixture for later use.
Grill kabobs 10 to 12 min. or until meat is medium doneness, turning occasionally and brushing with remaining ketchup mixture for the last few minutes.
Transfer kabobs to platter; sprinkle with onions. Serve with reserved ketchup mixture.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Keeping It Safe
Let meat, poultry and seafood cook on the grill for a couple minutes after the last brush with a basting sauce. This prevents bacterial contamination since the basting brush was probably used on the food when it was raw.
Substitute beef broth or water for the sherry.
Prepare using rice wine for the sherry.
NUTRITION & INGREDIENTS
Amount Per Serving
Calories From Fat
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0
Total Carbohydrates 21g
% Daily Value*
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.