Ingredients

The following ingredients have 12 Servings
  • 3/4 cup HEINZ Tomato Ketchup
  • 3/4 cup water
  • 1/3 cup each oil and HEINZ All Natural Unfiltered Apple Cider Vinegar
  • 3 Tbsp. brown sugar
  • 3 Tbsp. HEINZ Yellow Mustard
  • 2 Tbsp. (1/2 of 1-oz. env.) WYLER’S MRS. GRASS Onion Soup Mix
  • 1-1/2 lb. beef petite shoulder tenders, cut into 1-1/2-inch pieces
  • 1 each red and yellow pepper, cut into 1-inch pieces
  • 12 fresh mushrooms
  • 1 red onion, cut into 1-inch pieces

Instruction

  • Bring ketchup, water, oil, vinegar, sugar, mustard and soup mix just to boil in saucepan, stirring occasionally; simmer on medium-low heat 30 min., stirring occasionally. Cool completely.
  • Thread meat and vegetables alternately onto 12 skewers; place in shallow dish. Pour 1-1/2 cups ketchup mixture over kabobs; turn to evenly coat all sides of kabobs with ketchup mixture. Refrigerate 2 hours to marinate. Meanwhile, refrigerate remaining ketchup mixture until ready to use.
  • Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done (160°F), turning and brushing occasionally with remaining ketchup mixture.