Marinade for Kabobs to Cook on the Grill
Sweet and Sour Pork Kabobs
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.
MARINADE FOR KABOBS TO COOK ON GRILL
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.
SWEET AND SOUR PORK KABOBS
2-3 med. carrots, diagonally sliced into
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.
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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