A zesty honey-mustard basting sauce brings out the terrific taste of sirloin steak, bell pepper and mushrooms.
If you prefer chicken, use boneless, skinless chicken breasts or chicken thighs, cut into 1-inch pieces, for the steak. Grill until no longer pink in center.
Leaving about a 1/4-inch space between pieces of food on the skewers allows for even cooking.
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