Bell Pepper Kabobs

15 Min.
10 Min.
6
Ingredients
1
teaspoon crushed red pepper flakes
1 teaspoon crushed red pepper flakes
1
red bell pepper, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
1
orange bell pepper, cut into 2 inch pieces
1 orange bell pepper, cut into 2 inch pieces
1
yellow bell pepper, cut into 2 inch pieces
1 yellow bell pepper, cut into 2 inch pieces
1
green bell pepper, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1
large onion, cut into 1 inch wedges
1 large onion, cut into 1 inch wedges
18
cherry tomatoes
18 cherry tomatoes
Chimichurri Sauce
1
pound flat iron steak
1 pound flat iron steak
1
tablespoon Better Than Bouillon® Low Sodium Roasted Beef Base
1 tablespoon Better Than Bouillon® Low Sodium Roasted Beef Base
1
teaspoon black pepper
1 teaspoon black pepper
Directions
  1. Preheat the grill to 400┬║ F.
  2. 6-6 inch metal skewers
  3. Combine the vegetable base, olive oil, red wine vinegar, and red pepper flakes in a medium sized bowl. Add the cut vegetables to the bowl and toss to coat.
  4. Thread the vegetables onto the skewers alternating bell peppers, onions and tomatoes.
  5. Place the skewers directly onto the grill and grill for 1-2 minutes per side.
  6. Carefully remove the skewers from the grill and serve immediately.

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