Hot & Sweet Pepper Beef Kabobs
   
4 servings

1 1/2 lb Boneless tender beef (1 inch thick)
2 lg Bell peppers (red, yellow or green)
2/3 c Teriyaki Baste & Glaze (Kikkoman)
1 ts Onion powder
1/2 ts Ground ginger
1/2 ts Chili powder
1/4 ts to...
1/2 ts Tabasco pepper sauce
8 10 inch metal skewers
   
Cut beef into 1 inch cubes and each bell pepper into 16 pieces.
Combine teriyaki baste & glaze, onion powder, ginger, chili powder
and pepper sauce; remove 1/3 cup mixture and pour over beef and
peppers in large bowl, tossing to coat. Thread beef and peppers
alternately on skewers, leaving space between pieces. Cook skewers on
grill 5 inches from hot coals 4 minutes on each side (for rare), or
to desired doneness, brushing occasionally with remaining baste &
glaze mixture.