Kansas City Cowboy Kabobs

• Kansas City BBQ Sauce
• 1-1/2 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 1 cup dark corn syrup
• 1 cup HEINZ Tomato Ketchup
• 1/3 cup chili powder
• 1-1/2 Tbsp. liquid smoke
• Cowboy Kabobs
• 6 each beef sirloin steaks (1-1/2 lb. each), 3/4 inch thick
• 24 each corn on the cob, blanched, each cut into 4 pieces
• 96 each medium to large mushroom caps
• 12 each large red peppers, each cut into 8 pieces
• to taste salt and black pepper

1. Kansas City BBQ Sauce: Mix all ingredients in medium saucepan.
2. Bring to boil on medium heat, stirring frequently.
3. Reduce heat to low; simmer 2 min.
4. Remove from heat.
5. Cowboy Kabobs: Cut each steak into 24 pieces.
6. 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.
7. Season with salt and black pepper.
8. Grill on medium-high heat 10 to 12 min.
9. or until meat is done and vegetables are crisp-tender, turning occasionally and brushing each with about 1 Tbsp.
10. of the Kansas City BBQ Sauce the last 2 min.
11. For each serving: Serve 2 Cowboy Kabobs with 1/4 cup of the remaining Kansas City BBQ Sauce.

bbq sauce, open, corn syrup, tomato ketchup, chili powder, liquid smoke, beef sirloin, corn, mushroom caps, red peppers, salt

Taken from www.kraftrecipes.com/recipes/kansas-city-cowboy-kabobs-112781.aspx (may not work)