1 lb. (450 g) new potatoes, cut into 1-inch chunks, partially cooked
2 cups broccoli florets
2 navel oranges, cut into 1-inch chunks
1 cup Bull's-Eye Bold Original Barbecue Sauce
4 cups hot cooked long-grain white rice
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How do I make it ?
Heat barbecue to medium heat.
Thread steak onto 12 skewers alternately with vegetables and oranges; place in shallow dish.
Pour barbecue sauce over kabobs; turn to evenly coat kabob ingredients with barbecue sauce. Refrigerate 10 min.
Drain kabobs; discard barbecue sauce. Grill kabobs 5 min. on each side or until steak is cooked to medium doneness (160°F). Serve over rice.
Kraft Kitchen Tips!
Partially cook potatoes in the microwave before threading onto skewers so they are done at the same time as the meat.
If using wooden skewers, soak them in warm water for 30 min. before threading ingredients onto them to prevent the skewers from burning on the barbecue.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2 g
Cholesterol 60 mg
Sodium 460 mg
Carbohydrate 71 g
Fibre 4 g
Sugars 22 g
Protein 31 g
6 servings, 2 kabobs (180 g) and 2/3 cup (150 mL) rice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.