Kabobs with Maple Firecracker Sauce

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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

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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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