Let's Grill Out
Fajita Kabobs
Marinade for Kabobs to Cook on the Grill
Grilled Kabobs
Tropical Kabobs
Sweet and Sour Pork Kabobs
Sulu's Swashbucklers


1/3 c. A.1 Steak Sauce
1 (4 oz.) can diced green chiles
2 tbsp. lime juice*
1 lb. top round or flank steak,
   thinly sliced across grain
2 med. red or green peppers, cut into
   1 1/2 inch pieces
2 sm. onions, cut into wedges

   1.  In blender, blend steak sauce, chiles and lime juice until smooth;     pour over steak and marinate at least 1 hour.  2.  Thread steak, peppers and onions on skewers.  Grill or broil to     desired doneness.  3.  Use leftover marinade to baste kabobs while cooking.  Makes 4     servings.  *Lemon juice may be substituted.


1 c. rose wine
1/2 c. orange juice
1/2 c. onion, chopped
1/4 c. chili sauce
1/4 c. salad oil
1 clove garlic, minced
1 tbsp. dried oregano
1/4 tsp. pepper

   Mix all ingredients well.  Marinate beef or chicken overnight in refrigerator. Place meat on skewers alternately with vegetables of choice.  Grill.


1 sm. eggplant, about 8 oz., peeled if
   desired & cut into 1" chunks
2 sm. fresh ripe tomatoes, quartered
1 med. size zucchini, about 6 oz.,
   cut into 1" chunks
1 med. size yellow squash, about 6
   oz., cut into 1" chunks
4 tbsp. olive oil
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 tbsp. red wine vinegar
1 lg. clove garlic, crushed
1 tsp. coarsely chopped fresh mint
   leaves or 1/2 tsp. dried

  Start fire in grill, placing grill rack 5 to 6 inches from coals (see note).  Place vegetables, alternating as desired, on eight 8 inch metal skewers.  Brush with oil, using about 2 tablespoons; sprinkle with pepper and salt.  When coals are ready (medium-hot), place kabobs on grill rack; cook 10-12 minutes, turning 3 to 4 times until vegetables are browned and tender.  Meanwhile, in small bowl using fork, beat remaining 2 tablespoons oil, vinegar, garlic and mint to mix well; brush mixture over kabobs during last 2 minutes of cooking time.  Remove kabobs to platter; brush with any remaining garlic mint mixture.  Serve hot or at room temperature.  Makes 4-8 servings.  Note:  If desired, vegetable kabobs may be cooked indoors in broiler.  Heat broiler; after brushing with oil and seasoning, place kabobs on ungreased cookie sheet.  Broil, 3-5 inches from heat source, 10-12 minutes, turning occasionally.  Serve as directed.


1 lb. med. raw peeled deveined shrimp
1 (20 oz.) can pineapple chunks,
   drain, reserve juice
1/2 c. cream of coconut
1 tbsp. vegetable oil
2 tsp. soy sauce
2 cloves garlic, chopped
1/4 tsp. crushed red pepper
Red or green pepper squares

  In small bowl, combine reserved pineapple juice, cream of coconut, oil, soy sauce, garlic and crushed red pepper.  Pour over shrimp.  Refrigerate 4 hours or overnight.  On skewers, arrange shrimp, pineapple chunks, and peppers.  Grill or broil as desired, basting frequently with marinade.


2-3 med. carrots, diagonally sliced into 1" pieces
1 (8 oz.) can pineapple slices (juice packed)
1/4 c. red wine vinegar
1 tbsp. cooking oil
1 tbsp. soy sauce
1 1/2 tsp. cornstarch
1 tsp. sugar
1 clove garlic, minced
12 oz. lean boneless pork, cut into 1" pieces
1 sm. green pepper, cut into 1"squares
1 sm. sweet red pepper, cut into 1"square

  Hint:  Save your pineapple pieces from falling into the fire by putting them near the middle of the skewers instead of at the ends.  1.  In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes.  Drain well.  Drain pineapple, reserving juice.  Cut pineapple slices into quarters.  Set aside.  2.  For sauce, in a saucepan, combine the reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar and garlic.  Cook and stir until thickened and bubbly.  Cook and stir 1-2 minutes more.  3.  Thread cooked carrots, pineapple, green and red pepper and pork on four 12-14 inch skewers, leaving 1/4 inch between each piece of food.  4.  Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or until the pork is no longer pink.  You can also broil 4-5 inches from the heating unit in your broiler for 15-18 minutes.  Turn kabobs occasionally and brush often with sauce.  Serves 3-4.


Fresh mushrooms
Salad dressing

   1. Wrap a scallop with bacon and skewer on a kabob skewer.
2. Place a mushroom on next.
 3. Repeat Step 1 and 2 until the skewer is 3/4 filled.
4. Grill for 10 to 15 minutes, turning it often.  Brushing often with dressing.
Remember: Scallops are cooked when they get opaque.
Russian, Italian and the NON-creamy dressings work out the best.

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