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Kabobs with Maple Firecracker Sauce
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Kabobs with Maple Firecracker Sauce

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.
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