Southwest Barbecue Kabobs

• 1 cup beer
• 3/4 cup A.1. Original Sauce
• 2 cloves garlic, crushed
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 (1-1/2 lb.) boneless beef top round, cut into 1/2-inch pieces
• 3 small red or green bell peppers, cut into 1 inch pieces
• 1 tsp. cornstarch

1. Mix beer, steak sauce, garlic, chili powder and cumin in medium bowl.
2. Place steak slices in nonmetal dish or plastic bag; add steak sauce mixture, stirring to coat.
3. Cover; refrigerate for 2 hours, stirring occasionally.
4. Remove steak from marinade; place marinade in small saucepan.
5. Stir in cornstarch; heat marinade mixture over medium-high heat until mixture thickens and boils.
6. Remove 1/4 cup to use as baste; set aside.
7. Alternately thread steak slices and pepper pieces on 6 (12-inch) skewers.
8. Grill or broil kabobs 4 inches from heat source for 15 minutes or until done, turning and brushing with reserved 1/4 cup thickened marinade mixture.
9. Serve with kabobs with remaining marinade mixture.

beer, original sauce, garlic, chili powder, ground cumin, boneless beef, red, cornstarch

Taken from www.kraftrecipes.com/recipes/southwest-barbecue-kabobs-53973.aspx (may not work)