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Tangy Honey BBQ Kabob Bowls

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Ingredients
  

  • 2 1- inch thick 16 oz ribeye steaks cut into cubes
  • 1 green pepper cut into wedges
  • 1 yellow onion cut into wedges
  • 6 white button mushrooms
  • 4 - 6 cherry tomatoes
  • Western Style Hickory Burger Seasoning
  • Western Style Trail Dust Seasoning
  • 1 tablespoon dried chopped onion
  • Salt and Pepper to taste
  • 4 tablespoons Parmesan cheese

For the Marinade:

  • 1 tablespoon horseradish
  • 1 tablespoon low sodium soy sauce
  • 3 tablespoons barbecue sauce

Instructions
 

  • 1. A couple hours ahead of time, season ribeye steaks with Hickory Burger Seasoning, dried chopped onion, and Western Style Trail Dust Seasoning. Let steaks get to room temperature for maximum of 1 hour.
  • 2. Add marinade ingredients to small bowl and place steak cubes in large ziploc bag along with marinade. Marinate for 30 minutes in refrigerator.
  • 3. Prepare grill for high heat. Cut onion and green pepper into wedges. Place onion and pepper wedges, mushrooms, and tomatoes onto skewers. Oil top of vegetables with non-stick cooking spray and season with salt, pepper, and Western Style Trail Dust Seasoning. Turn skewers over and repeat once.
  • 4. Grill vegetable skewers on high heat for 7-10 minutes. Sprinkle parmesan cheese over top of vegetable skewers and set aside. Prepare steak skewers and grill on high heat for 1.5-2 minutes per side, flipping once.
  • 5. Prepare kabob bowls by sliding vegetables off followed by steak.
  • Enjoy!
  • Author: 3 Scoops of Sugar