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Kansas City Steak Kabobs
2 1/2 lb. top sirloin steak cut into 1 1/2 inch cubes
1 fresh pineapple, peeled, cored and cut into 2 inch pieces
1 large bell pepper, cored and cut into 2 inch pieces
1 medium onion, quartered
Cherry tomatoes (2 for each kabob)
Salt & pepper
1 c. of Cowtown Original BBQ Sauce
6-8 kabob skewers-soaked in water at least two hours prior to grilling.
Prepare a hot fire on your charcoal or gas grill. To prepare the kabobs, start with a piece of steak and alternate pieces of bell pepper, pineapple, onion, and cherry tomatoes between the cubes of sirloin. Your finished steak kabob will consist of 3 cubes of top sirloin (both ends and the middle of skewer). Alternate pieces of bell pepper, pineapple, onion, and cherry tomatoes between the cubes of sirloin. Place on grill 6-8 minutes, turn, and grill an additional 6-8 minutes to desired doneness. During the last two minutes of cooking, slather on Cowtown Original BBQ Sauce. Serve immediately.
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