2 green bell peppers, seeded and cut into pieces
1 onion, chopped
1 cup honey
1 cup sugar
½ cup teriyaki sauce
⅓ cup Tabasco Sauce
Juice from 1 lemon
2 tablespoons mild chili powder
1 teaspoon salt
2½ pounds beef sirloin, cut into 2-inch chunks
12 small onions
2 green bell peppers, cut into 1-inch squares
2 zucchini, cut in slices
12 bacon squares
4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup)
½ cup grated Cabot Muenster
To make marinade:
COMBINE all ingredients in blender; process for 30 to 50 seconds or until well combined.
To make kabobs:
COMBINE marinade and beef in a small bowl; cover and refrigerate for several hours or up to 24 hours.
PREHEAT grill to high. Remove beef from marinade, shaking off excess. Thread on skewers, alternating with vegetables and bacon. Brush kabobs with additional marinade.
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.