Name: Kabobs with Maple Firecracker Sauce
Ingredients: ¼ cup fresh lime juice; ¼ cup Fuller’s Sugarhouse pure maple syrup; 2 tbsp. ketchup; 2 tbsp. olive oil; 2 tbsp. soy sauce; 4 clove garlic; 1 tsp. crushed red-pepper flakes; ½ tsp. ground black pepper; ½ tsp. grated lime rind; ½ tsp. salt; Small hot peppers (optional); 1¼ lb. boneless beef top loin or sirloin steak; 3 medium onions; 2 medium yellow squash; 2 medium zucchini; 1 large red pepper; 12 8-inch wooden skewers; Sprig of thyme (optional); Small hot peppers (optional)

Kabobs with Maple Firecracker Sauce

Author: Keith Scott Morton

Ingredients

Scale

Firecracker Sauce

¼ cup fresh lime juice
¼ cup Fuller’s Sugarhouse pure maple syrup
2 tbsp. ketchup
2 tbsp. olive oil
2 tbsp. soy sauce
4 clove garlic
1 tsp. crushed red-pepper flakes
½ tsp. ground black pepper
½ tsp. grated lime rind
½ tsp. salt
Small hot peppers (optional)

Kabobs

1¼ lb. boneless beef top loin or sirloin steak
3 medium onions
2 medium yellow squash
2 medium zucchini
1 large red pepper
12 8-inch wooden skewers
Sprig of thyme (optional)
Small hot peppers (optional)

Instructions

Prepare Firecracker Sauce: In medium bowl, whisk together lime juice, Fuller’s Sugarhouse pure maple syrup, ketchup, olive oil, soy sauce, garlic, crushed red-pepper flakes, black pepper, lime rind, and salt. Makes about 1 cup. Set aside.
Prepare Kabobs: On one skewer, randomly arrange 2 pieces of cubed steak and one piece each of onion, yellow squash, zucchini, and red pepper. Repeat to make 11 more kabobs. Place kabobs in large baking dish.
Pour 3/4 cup of Firecracker Sauce over kabobs in baking dish. Reserve 1/4 cup for brushing the kabobs as they cook. Let kabobs stand for 15 minutes.
Heat grill to medium heat. Grill kabobs about 4 inches above heat source for 5 minutes, turning frequently. Brush kabobs with reserved Firecracker Sauce. Cook 5 to 7 minutes longer or until desired doneness is reached.