Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine ground beef, pickles, mustard, garlic, salt and pepper with a fork in a large bowl; mix just until ingredients are worked evenly into beef (don’t over-mix). Scoop heaping tablespoonfuls (15 mL) of meat mixture and shape into 1½ inch (4 cm) meatballs. Thread onto soaked skewers, alternating with red and green peppers, onion and mushrooms. Place on a plate, cover and refrigerate while preparing Glaze.
Combine mustard, orange juice concentrate, sugar, vinegar and hot pepper sauce in a small saucepan; bring to a boil, stirring, over medium heat. Pour half into a bowl for dipping sauce; set aside.
Arrange kabobs on a lightly greased rack on a foil-lined rimmed baking sheet, spacing them apart. Brush all over with remaining glaze. Bake in preheated 425°F oven for about 12 minutes, turning occasionally, or until digital instant-read thermometer inserted into several meatballs reads 160°F (71°C) and vegetables are tender.
Serve kabobs over hot rice with reserved Glaze on the side as dipping sauce.