Marinade
2 green bell peppers, seeded and cut into pieces
1 onion, chopped
1 cup honey
1 cup sugar
1/2 cup teriyaki sauce
1/3 cup Tabasco Sauce
Juice from 1 lemon
2 tablespoons mild chili powder
1 teaspoon salt
Kabobs
2 1/2 pounds beef sirloin, cut into 2-inch chunks
12 cherry tomatoes
12 mushrooms
12 small onions
2 green bell peppers, cut into 1-inch squares
2 zucchini, cut in slices
12 bacon squares
4 ounces Cabot 50% Reduced Fat Jalapeno Cheddar, grated (about 1 cup)
1/2 cup grated Muenster cheese

To make marinade:
1. Combine all ingredients in blender; process for 30 to 50 seconds or until well combined.

To make kabobs:
1. In bowl, combine marinade and beef; cover and refrigerate for at least several hours or up to 1 day.

2. Preheat grill to high. Remove beef from marinade, shaking off excess. Thread on skewers, alternating with vegetables and bacon. Brush kabobs with additional marinade.

3. Grill for about 15 minutes or until desired degree of doneness, turning often. Transfer to platter and sprinkle with cheeses.


Recipe courtesy of Chef Jon Ashton

Nutrition Analysis
Calories 801, Total Fat 28g, Saturated Fat 12g, Sodium 1324mg, Carbohydrates 82g, Dietary Fiber 5g, Protein 57g, Calcium 250mg