Grilled Beef & Pepper Kabobs

SOAK skewers in water for at lease 30 minutes.

MIX steak sauce, honey and thyme leaves in a small bowl set aside.

THREAD cubes of beef, peppers and onions in alternating arrangement on skewers for each kabob. Brush kabobs with steak sauce.

HEAT grill to medium-high.

PLACE sheet of Reynolds Wrap^® Non-Stick Foil with holes (see Tip) on grill grate with non-stick (dull) side towards food.

GRILL 7 minutes turn kabobs. Brush kabobs with steak sauce. Continue grilling 7 minutes, until beef is done. Discard any remaining honey mixture.

Grilling tip: to make drainage holes in the non-stick foil, lay a sheet of foil over the grate of a cold grill, broiler pan, or cooling rack. Make holes in the foil with a grilling fork or carving fork. Place the sheet of foil on a preheated grill. To Broil Kabobs: Preheat oven to 450°F. Line a broiler pan with non-stick foil with non-stick (dull) side towards food. Arrange kabobs on foil. Broil 6 minutes turn kabobs. Brush again with steak sauce. Continue broiling 6 minutes, until kabobs are done. Discard any remaining steak sauce.