Steak and Vegetable Skewers with Mustard Horseradish Sauce
Ingredients 

2  Onions
3  Bell peppers
2½  lbs Ribeye Steak (1 inch thick), cut into cubes

Marinade

1  Cup Soy Sauce
1  Cup Vegetable Oil
⅔  Cup Brown Sugar
6  Tbs Granulated Sugar
¼  Cup apple cider vinegar
¼  Cup ground ginger
¼  Cup Garlic Salt

Mustard Horseradish Sauce

½ Cup Whipping Cream
½ Cup Mayonnaise
2 Tbs Prepared Horseradish
1½  tsp Dijon Mustard
½   tsp Fresh Lemon Juice
⅛  teaspoon salt
Cooking Instructions
Serves 6
  1. I​n a small bowl combine the marinade ingredients and mix well.
  2. Cut the onions and peppers into one-inch pieces. Divide the marinade between two bowls or two re-sealable plastic bags and add the meat to one and the vegetables to the other.
  3. Marinate in the refrigerator for 2-6 hours.
  4. In a small mixing bowl, beat the whipping cream just until it starts to thicken.
  5. Add the remaining ingredients, blend well with a spoon, and serve on the side as a dipping sauce for the skewers. 
  6. Remove the vegetables and meat from the marinade and discard any leftover liquid.
  7. Thread alternating pieces of onion, pepper, and meat on to the skewers.
  8. Build a charcoal fire for direct grilling.
  9. When the coals are hot (approximately 450–500 degrees Fahrenheit), grill the kabobs directly over the coals for 8-10 minutes, turning once.
  10. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. 
​
*Recipe created by world champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal