Chipotle Sirloin and Vegetable Kebabs

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  • 4 (12-inch-long) skewers (or eight 6-inch-long skewers)
  • 1/2 cup chili sauce
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 1 tablespoon fresh chopped rosemary
  • 1/2 teaspoon salt
  • 1 pound beef sirloin, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch chunks
  • 1 medium yellow squash, cut into 1-inch chunks
  • 1/4 pound medium mushrooms
  • Rosemary sprigs, for garnish


If using wooden skewers, soak skewers in water.

Combine chili sauce, TABASCO® Chipotle Sauce, rosemary and salt in medium bowl. Divide mixture into 2 bowls. In one bowl, add beef chunks; toss to coat. Let stand 15 minutes.

Preheat grill.

Thread beef onto two 12-inch-long skewers. Alternately thread zucchini, yellow squash and mushrooms on remaining two skewers. Brush vegetable kebabs with reserved chipotle mixture. Grill kebabs 6 to 8 minutes or until meat is of desired doneness and vegetables are tender, turning occasionally.

Remove kebabs to platter. Garnish with rosemary sprigs, if desired.

Makes 4 servings.

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