Ingredients

Here are the following ingredients:

• 1 lb (500 g) Medium Ground Beef
• 2 tbsp (30 mL) finely chopped sweet mixed pickles
• 1 tbsp (15 mL) prepared yellow mustard
• 1 clove garlic, minced
• ¼ tsp (1 mL) EACH salt and pepper
• 8 EACH bite-size chunks sweet red and green peppers and red onion
• 8 button mushrooms, trimmed
• 8 bamboo skewers, soaked for 30 minutes
• 2 cups (500 mL) hot cooked rice
• Glaze
• ½ cup (125 mL) prepared yellow mustard
• 3 tbsp (45 mL) EACH orange juice concentrate and packed brown sugar
• 2 tbsp (30 mL) cider vinegar
• 2 tsp (10 mL) hot pepper sauce

Shopping List

Here are the following shopping items to buy:

• 1 lb (500 g) Medium Ground Beef
• Sweet mixed pickles
• Yellow mustard
• 1 clove garlic
• Salt and pepper
• Sweet red and green peppers
• Red onion
• Button mushrooms
• Bamboo skewers
• Rice
• Orange juice concentrate
• Brown sugar
• Cider vinegar
• Hot pepper sauce

Method

Follow these cooking methods/directions:

1. 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.

2. 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.

3. 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.

4. Serve kabobs over hot rice with reserved Glaze on the side as dipping sauce.