1 pound round steak, cubed
1 green bell pepper, seeded and cut into chunks
1 onion, cut into chunks
8 ounces cherry tomatoes
1 (4-ounce) jar marinated artichoke hearts
1 carrot, sliced
1 (4-ounce) can pineapple chunks
1 green onion, sliced
1/4 cup chicken broth
3/4 cup prepared barbecue sauce
2 tablespoons coffee liqueur
1 green chili pepper, seeded and chopped
1 garlic clove, crushed
1/4 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon ground pepper
Hot cooked rice for accompaniment
Skewer cubed round steak,
green bell pepper, onion, cherry tomatoes, artichoke hearts (drained,
reserving the marinade), sliced carrot, pineapple chunks, and
sliced green onion onto short bamboo skewers.
In a bowl, combine the
reserved artichoke hearts marinade, chicken broth, prepared barbecue
sauce, coffee liqueur, chopped green chili pepper, crushed garlic
clove, horseradish, salt, and pepper. Pour the sauce over the
skewered mixture and marinate for 1 hour.
Grill the marinated skewered
mixture, basting and turning until done.
