Cowboy Kabobs

• 1/3 cup Steak Sauce
• 1/3 cup barbecue sauce
• 2 Teaspoons prepared horseradish
• 1 (1 1/2-pound) beef top round steak, cut into 1/2-inch strips
• 8 pearl onion
• 8 red or green bell pepper strips

Mix steak sauce, barbecue sauce and horseradish in small bowl; set aside. Soak 16 (10-inch) wooden skewers in water for at least 30 minutes. Thread beef strips onto skewers; place an onion or pepper strip on the end of each skewer. Place kabobs in glass dish; coat with steak sauce mixture. Cover; refrigerate 1 hour, turning occasionally. Grill or broil kabobs over medium heat for 4 to 6 minutes or until done, turning occasionally. Serve hot.