Grilled Chicken, Beef & Sausage Kabobs

By lorik

Ingredients

• 8 slices OSCAR MAYER Bacon
• 1 beef flank steak (1 lb.), cut against the grain into 12 strips
• 4-1/2 tsp. A.1. Dry Rubs Cracked Peppercorn, divided
• 1 lb. boneless skinless chicken breasts, cut lengthwise into 8 strips
• 1 lb. Italian sausage links, cut diagonally into 12 pieces
• 1/2 cup KRAFT Real Mayo Mayonnaise
• 3 cloves garlic, minced, divided
• 1 can (15 oz.) black beans, drained
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1/4 cup finely chopped onions
• 2 Tbsp. chopped fresh parsley
• 2 navel oranges, each cut into 6 wedges

Details

Servings 12
Preparation time 35mins
Cooking time 35mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT grill to medium-high heat.

PLACE bacon slices in single layer on paper towel-covered microwaveable plate; cover with second paper towel. Microwave on HIGH 3 min. or until partially cooked. (Bacon should be slightly limp.) Drain bacon; cool.

MEANWHILE, toss steak strips with 1 Tbsp. Dry Rubs. Starting at one short end, tightly roll up each steak strip into pinwheel. Thread onto skewers.

PLACE 1 bacon slice over each chicken strip; thread onto additional skewers. Thread sausage onto additional skewers.

GRILL skewers 8 to 12 min. or until done, turning occasionally and removing from grill when done. (Beef skewers should be done first.)

MEANWHILE, mix mayo, 2/3 of the garlic and remaining Dry Rubs in small bowl until blended. Combine beans, dressing, onions, parsley and remaining garlic in separate bowl.

SERVE meat with mayo mixture, bean mixture and orange wedges.