Have you Any Recipe For Kebabs Please?!
i want Loads of ideas PLEASEWww@FoodAQ@Com
Answers:
I have lots in my cooking group if you want to come and look!. Free to join and no obligtaions!.
http://groups!.msn!.com/CookingWithKay
Tropical Kebabs
3 of each peaches, apples, bananas, oranges (use fruit that is just
under-ripe)
A few tablespoons lemon juice
75 g (3 oz) glacé cherries
A little cranberry jelly
Remove the stones from the peaches and core the apples!. Cut each
fruit into eight pieces!. Place in bowl with a little lemon juice and
stir so that each piece of fruit is covered to prevent browning!.
Peel the bananas and cut into 2!.5cm (1'') slices!.
Thread the fruits alternately onto four kebab skewers, placing a
glacé cherry at intervals as desired!. Brush the fruits all over with
the cranberry= jelly!.
Place carefully on a hot barbecue turning and brushing the kebabs
frequently with the cranberry jelly!.
Cook for just long enough to warm the fruits!. Serve as an
accompaniment with all barbecued meals or as a sweet course!.
Makes 4 servings!.
Grilled Fruit Kabobs
1/3 cup dairy sour cream
1/3 cup apricot preserves
1/4 cup A!.1!. Steak Sauce
1 1/2 cups pineapple chunks
can be fresh or canned
1 cup seedless grapes
1 orange sectioned
1 large banana cut into
12 chunks
1 tablespoon margarine
melted
Soak 12 10 inch wooden skewere in water for at least 30
minutes!. In small bowl, combine sour cream, apricot
preserves and 1 tablespoon steak sauce; set aside!. Thread
fruit pieces onto skeweres!. In small bowl, combine the
remaining 3 tablespoons steak sauce with melted margarine;
brush kabobs with margarine mixture!. Grill fruit over
medium heat for 5 minutes or until warm and very lightly
browned, turning and basting with remaining margarine
mixture!. Serve warm with sour cream sauce for dipping!.
Makes 12 appetizers
Grilled Shrimp Italiano\
Serves: Makes 4 servings!.
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 envelope GOOD SEASONS Italian Salad Dressing Mix
1 lb!. cleaned medium shrimp
2 red peppers, cut into 1-1/2-inch chunks
2 Tbsp!. chopped fresh basil
MIX oil, vinegar and salad dressing mix in cruet or small bowl as
directed on envelope!. Pour over shrimp in shallow dish; cover!.
Refrigerate several hours or overnight to marinate!. Drain; discard
dressing!.
THREAD shrimp and peppers alternately on skewers!.
PLACE on greased grill over hot coals!. Grill 5 to 6 minutes on each
side or until shrimp are pink!. Sprinkle with basil
Grilled Pork And Apple Skewers
2 cups orange juice
1/2 cup balsamic vinegar
1 teaspoon kosher salt
2 tablespoons freshly cracked black
pepper
1 pound boneless pork loin cut in 16
cubes
2 granny smith apples -- cut in
8 wedges each
2 tablespoons olive oil
salt
In small saucepan, combine orange juice, vinegar, kosher salt and pepper and bring to boil over high heat!. Reduce heat to medium-low and simmer vigorously until liquid is reduced by half; about 20 minutes!. Remove from heat and set aside!.
In medium bowl, combine pork cubes, apples, olive oil, and salt and pepper to taste, and toss well!.
Thread pork and apples alternately onto skewers and grill over medium-hot fir for 5-7 minutes, turning several times!.
To check for doneness, cut into one of the pieces of pork; it should be just pink in center!. During last 30 seconds of cooking brush skewers with some of the glaze!.
Remove skewers from fire, drizzle with remaining glaze, and serve!.
Cooking Method: Broil-Grill
Prep Time: 20
Cooking Time: 10-20 minutes
Makes: 6 servings (1 kabob each)
Ingredients
--------------------------------------!.!.!.
PAM? for Grilling Spray
1/4 cup Wesson? Pure Vegetable Oil
Juice from 2 medium limes, (about 1/4 cup)
1 teaspoon Gebhardt? Chili Powder
1 teaspoon salt
1/2 teaspoon garlic powder
2 medium yellow squash, cut into 1/2-inch-thick slices
2 medium onions, each cut into 6 wedges
2 medium red bell peppers, cut into 1-inch squares
2 medium green bell peppers, cut into 1-inch squares
1 package (about 1!.5 pounds) Butterball? Fresh Turkey Tenderloins, cut into 1-1/2-inch pieces
Directions
--------------------------------------!.!.!.
Spray cold grate of outdoor grill with grilling spray!. Prepare grill for medium heat!. Combine oil, lime juice, chili powder, salt and garlic powder in medium bowl!. Remove 1/4 cup of the lime juice mixture; pour into small bowl!. Set aside for later use!. Add squash, onions and peppers to remaining lime juice mixture; toss to coat!. Remove vegetables; set aside!. Add turkey to same bowl with lime juice mixture; toss to coat!. Drain turkey; discard remaining lime juice mixture!.
Thread turkey evenly onto 6 skewers alternately with the squash, onions and peppers, leaving a small space between each piece!.
Grill kabobs 12 to 14 minutes, or until turkey pieces are no longer pink in centers, turning frequently and brushing with the reserved 1/4 cup lime juice mixture!.
Barbecued Veggie Kabobs
2 Green peppers -- cut in 1" Pieces
4 sm Yellow squash -- sliced thick
2 Dozen mushrooms, large
2 md Onions -- cut into wedges
1 pt Cherry tomatoes
-------- Marinade-------------
1 ts Salt
1 tb Italian herb mix*
4 Cloves garlic -- crushed
2/3 c Water
2/3 c Balsamic vinegar
16 Skewers
Oregano, sage marjoram, thyme, savory, basil, rosemary, etc!. (its' your choice)
Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl!.
Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar!. Add mixture to the vegetables!.
Marinate for 2 hours at room temperature!.
Arrange vegetables on skewers and grill for 7 to 10 minutes, turning frequently
Nutty Kabobs
Serving Size : 4
1 pound Armour pork tenderloin
2 tablespoons sugar
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup minced onion
2 cloves garlic -- crushed
1/8 teaspoon ground red pepper
DIPPING SAUCE
1 cup pineapple juice
2/3 cup peanut butter
2 cloves garlic
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper
Cut pork into 1/2" cubes!. Combine remaining ingredients and pour over pork; cover and refrigerate for one hour!. Thread pork onto skewers and grill 6" above a solid bed of glowing coals!. Turn, basting with marinade, until browned on all sides!. Serve with hot cooked rice, if desired, and Dipping Sauce!.
DIPPING SAUCE: Combine thoroughly!.
Per Serving (excluding unknown items): 531 Calories; 33g Fat (52!.2% calories from fat); 36g Protein; 31g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 1026mg Sodium!. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat; 1/2 Other CarbohydratesWww@FoodAQ@Com
http://groups!.msn!.com/CookingWithKay
Tropical Kebabs
3 of each peaches, apples, bananas, oranges (use fruit that is just
under-ripe)
A few tablespoons lemon juice
75 g (3 oz) glacé cherries
A little cranberry jelly
Remove the stones from the peaches and core the apples!. Cut each
fruit into eight pieces!. Place in bowl with a little lemon juice and
stir so that each piece of fruit is covered to prevent browning!.
Peel the bananas and cut into 2!.5cm (1'') slices!.
Thread the fruits alternately onto four kebab skewers, placing a
glacé cherry at intervals as desired!. Brush the fruits all over with
the cranberry= jelly!.
Place carefully on a hot barbecue turning and brushing the kebabs
frequently with the cranberry jelly!.
Cook for just long enough to warm the fruits!. Serve as an
accompaniment with all barbecued meals or as a sweet course!.
Makes 4 servings!.
Grilled Fruit Kabobs
1/3 cup dairy sour cream
1/3 cup apricot preserves
1/4 cup A!.1!. Steak Sauce
1 1/2 cups pineapple chunks
can be fresh or canned
1 cup seedless grapes
1 orange sectioned
1 large banana cut into
12 chunks
1 tablespoon margarine
melted
Soak 12 10 inch wooden skewere in water for at least 30
minutes!. In small bowl, combine sour cream, apricot
preserves and 1 tablespoon steak sauce; set aside!. Thread
fruit pieces onto skeweres!. In small bowl, combine the
remaining 3 tablespoons steak sauce with melted margarine;
brush kabobs with margarine mixture!. Grill fruit over
medium heat for 5 minutes or until warm and very lightly
browned, turning and basting with remaining margarine
mixture!. Serve warm with sour cream sauce for dipping!.
Makes 12 appetizers
Grilled Shrimp Italiano\
Serves: Makes 4 servings!.
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 envelope GOOD SEASONS Italian Salad Dressing Mix
1 lb!. cleaned medium shrimp
2 red peppers, cut into 1-1/2-inch chunks
2 Tbsp!. chopped fresh basil
MIX oil, vinegar and salad dressing mix in cruet or small bowl as
directed on envelope!. Pour over shrimp in shallow dish; cover!.
Refrigerate several hours or overnight to marinate!. Drain; discard
dressing!.
THREAD shrimp and peppers alternately on skewers!.
PLACE on greased grill over hot coals!. Grill 5 to 6 minutes on each
side or until shrimp are pink!. Sprinkle with basil
Grilled Pork And Apple Skewers
2 cups orange juice
1/2 cup balsamic vinegar
1 teaspoon kosher salt
2 tablespoons freshly cracked black
pepper
1 pound boneless pork loin cut in 16
cubes
2 granny smith apples -- cut in
8 wedges each
2 tablespoons olive oil
salt
In small saucepan, combine orange juice, vinegar, kosher salt and pepper and bring to boil over high heat!. Reduce heat to medium-low and simmer vigorously until liquid is reduced by half; about 20 minutes!. Remove from heat and set aside!.
In medium bowl, combine pork cubes, apples, olive oil, and salt and pepper to taste, and toss well!.
Thread pork and apples alternately onto skewers and grill over medium-hot fir for 5-7 minutes, turning several times!.
To check for doneness, cut into one of the pieces of pork; it should be just pink in center!. During last 30 seconds of cooking brush skewers with some of the glaze!.
Remove skewers from fire, drizzle with remaining glaze, and serve!.
Cooking Method: Broil-Grill
Prep Time: 20
Cooking Time: 10-20 minutes
Makes: 6 servings (1 kabob each)
Ingredients
--------------------------------------!.!.!.
PAM? for Grilling Spray
1/4 cup Wesson? Pure Vegetable Oil
Juice from 2 medium limes, (about 1/4 cup)
1 teaspoon Gebhardt? Chili Powder
1 teaspoon salt
1/2 teaspoon garlic powder
2 medium yellow squash, cut into 1/2-inch-thick slices
2 medium onions, each cut into 6 wedges
2 medium red bell peppers, cut into 1-inch squares
2 medium green bell peppers, cut into 1-inch squares
1 package (about 1!.5 pounds) Butterball? Fresh Turkey Tenderloins, cut into 1-1/2-inch pieces
Directions
--------------------------------------!.!.!.
Spray cold grate of outdoor grill with grilling spray!. Prepare grill for medium heat!. Combine oil, lime juice, chili powder, salt and garlic powder in medium bowl!. Remove 1/4 cup of the lime juice mixture; pour into small bowl!. Set aside for later use!. Add squash, onions and peppers to remaining lime juice mixture; toss to coat!. Remove vegetables; set aside!. Add turkey to same bowl with lime juice mixture; toss to coat!. Drain turkey; discard remaining lime juice mixture!.
Thread turkey evenly onto 6 skewers alternately with the squash, onions and peppers, leaving a small space between each piece!.
Grill kabobs 12 to 14 minutes, or until turkey pieces are no longer pink in centers, turning frequently and brushing with the reserved 1/4 cup lime juice mixture!.
Barbecued Veggie Kabobs
2 Green peppers -- cut in 1" Pieces
4 sm Yellow squash -- sliced thick
2 Dozen mushrooms, large
2 md Onions -- cut into wedges
1 pt Cherry tomatoes
-------- Marinade-------------
1 ts Salt
1 tb Italian herb mix*
4 Cloves garlic -- crushed
2/3 c Water
2/3 c Balsamic vinegar
16 Skewers
Oregano, sage marjoram, thyme, savory, basil, rosemary, etc!. (its' your choice)
Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl!.
Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar!. Add mixture to the vegetables!.
Marinate for 2 hours at room temperature!.
Arrange vegetables on skewers and grill for 7 to 10 minutes, turning frequently
Nutty Kabobs
Serving Size : 4
1 pound Armour pork tenderloin
2 tablespoons sugar
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup minced onion
2 cloves garlic -- crushed
1/8 teaspoon ground red pepper
DIPPING SAUCE
1 cup pineapple juice
2/3 cup peanut butter
2 cloves garlic
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper
Cut pork into 1/2" cubes!. Combine remaining ingredients and pour over pork; cover and refrigerate for one hour!. Thread pork onto skewers and grill 6" above a solid bed of glowing coals!. Turn, basting with marinade, until browned on all sides!. Serve with hot cooked rice, if desired, and Dipping Sauce!.
DIPPING SAUCE: Combine thoroughly!.
Per Serving (excluding unknown items): 531 Calories; 33g Fat (52!.2% calories from fat); 36g Protein; 31g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 1026mg Sodium!. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat; 1/2 Other CarbohydratesWww@FoodAQ@Com
Hussaini Kebab Recipe
Ingredients: Serves 6
2 kg (4 lb) leg of lamb, boned
- Spices -
1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
2 tablespoons yoghurt
1 teaspoon ground coriander
1 teaspoon ground cummin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice
Method:
Trim lamb, discarding excess fat!. Any sinewy bits may be saved for stock or for adding to a curry!. Cut the lean meat into 2!.5 cm (1 inch) cubes and put into a large howl!.
Combine all the remaining ingredients, mixing well!. Marinate lamb in the mixture, kneading the spices well into the meat!. Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days!.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cookedWww@FoodAQ@Com
Ingredients: Serves 6
2 kg (4 lb) leg of lamb, boned
- Spices -
1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
2 tablespoons yoghurt
1 teaspoon ground coriander
1 teaspoon ground cummin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice
Method:
Trim lamb, discarding excess fat!. Any sinewy bits may be saved for stock or for adding to a curry!. Cut the lean meat into 2!.5 cm (1 inch) cubes and put into a large howl!.
Combine all the remaining ingredients, mixing well!. Marinate lamb in the mixture, kneading the spices well into the meat!. Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days!.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cookedWww@FoodAQ@Com
you can have fruit kebabs
and also heres an idea, http://www!.hungry-girl!.com/girls/biteout!.!.!.
i know it says girl but the recipes on there are awesome even though there made with low fat things!.Www@FoodAQ@Com
and also heres an idea, http://www!.hungry-girl!.com/girls/biteout!.!.!.
i know it says girl but the recipes on there are awesome even though there made with low fat things!.Www@FoodAQ@Com
yes, first you get a set of car keys, and then mix it with a map to the kebab shop
or you could try this!.!.!.
http://www!.abc!.net!.au/wa/stories/s217934!.!.!.Www@FoodAQ@Com
or you could try this!.!.!.
http://www!.abc!.net!.au/wa/stories/s217934!.!.!.Www@FoodAQ@Com
meat on a stick derrr!!!Www@FoodAQ@Com
Beef and Broccoli Kabobs
4 servings
Prep: 30 minutes
Grill: 20 minutes
Ingredients
1/2 cup bottled hoisin sauce
3 tablespoons water
2 tablespoons cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 to 1/2 teaspoons crushed red pepper
1 red sweet pepper, cut into 1-inch pieces
2 to 3 3 cups large broccoli florets and/or 1-inch pieces of yellow summer squash
1 lb!. beef steak, such as tenderloin, sirloin, or top loin, cut into 1-inch pieces
Hot cooked rice
Directions
1!. Soak 4 to 8 wooden skewers in water for 30 minutes!. In a small bowl combine hoisin sauce, water, oil, soy sauce, garlic, and crushed red pepper; set aside!.!.
On the soaked skewers alternately thread sweet pepper, broccoli and/or squash, and steak pieces!. Brush with some of the hoisin sauce mixture!.
3!. For a charcoal grill, arrange medium-hot coals around a drip pan!. Test for medium heat above pan!. Place skewers on grill rack over drip pan!. Cover and grill for 20 to 25 minutes or until meat is desired doneness, turning and brushing once with remaining hoisin sauce mixture halfway through grilling!. (For a gas grill, preheat grill!. Reduce heat to medium!. Adjust for indirect cooking!. Grill as above except omit drip pan!.) Serve over hot cooked rice!. Makes 4 servings!.
Jalapeno Beef Kabobs
4 servings
Prep: 15 minutes
Grill: 12 minutes
Ingredients
1 10-ounce jar jalapeno pepper jelly
2 tablespoons lime juice
1 clove garlic, minced
4 small purple or white boiling onions
4 baby pattypan squash, halved crosswise
1 pound boneless beef sirloin steak, cut 1 inch thick
4 fresh tomatillos, husked and cut into quarters
1/2 of a medium red or green sweet pepper, cut into 1-inch squares
Hot cooked polenta (optional)
Directions
1!. For glaze, in a small saucepan combine the jalapeno jelly, lime juice, and garlic!. Cook and stir over medium heat until jelly is melted!. Remove from heat!.
2!. In a small covered saucepan cook onions in a small amount of boiling water for 3 minutes!. Add squash; cook for 1 minutes more; drain!. Trim fat from steak!. Cut steak into 1-inch cubes!. On eight 6- to 8-inch metal skewers, alternately thread onions, squash, steak, tomatillos, and sweet pepper!.
3!. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until meat is slightly pink in center, turning once and brushing occasionally with glaze during the last 5 minutes of grilling!. (For a gas grill, preheat grill!. Reduce heat to medium!. Place kabobs on grill rack over heat!. Cover; grill as above!.)
4!. Serve kabobs with hot polenta, if desired, and any remaining glaze!. Makes 4 servings!.
Mixed Grill Kabobs
Makes 6 servings
Prep: 20 minutes
Marinate: 6 hours
Grill: 16 minutes
Ingredients
1 small sweet onion, minced
1/3 cup Worcestershire sauce
1 tablespoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons snipped fresh rosemary
3 tablespoons olive oil
8 pieces chicken wing drumettes
5 to 6 ounces lean boneless lamb, cut into 1-inch cubes
5 to 6 ounces boneless beef sirloin steak, cut into 1-inch cubes
5 to 6 ounces assorted vegetables (such as baby squash, pearl onions, and mushrooms), cut into pieces
Directions
1!. For marinade, combine onion, Worcestershire sauce, lime peel, lime juice, rosemary, and oil in a medium mixing bowl!. Place chicken, lamb, beef, and vegetables in a 1-gallon sealable plastic bag set in a shallow dish!. Pour marinade over mixture!. Seal bag; chill for 6 to 24 hours, turning bag occasionally!. Drain, reserving marinade!.
2!. Thread different combinations of meat and large vegetable pieces on 8-inch skewers!. Thread smaller vegetable pieces on skewers!. Transfer reserved marinade to a saucepan!. Bring to boiling!. Reduce heat; simmer for 5 minutes!. Set aside!.
3!. Place meat skewers on the rack of the grill directly over medium-high heat!. Grill for 16 to 18 minutes or until juices run clear and no pink remains, turning several times!. Grill all-vegetable skewers on grill rack beside meat skewers for 6 to 8 minutes or until edges are slightly charred, turning several times!. Pass heated marinade!. Makes 6 servings!.Www@FoodAQ@Com
4 servings
Prep: 30 minutes
Grill: 20 minutes
Ingredients
1/2 cup bottled hoisin sauce
3 tablespoons water
2 tablespoons cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 to 1/2 teaspoons crushed red pepper
1 red sweet pepper, cut into 1-inch pieces
2 to 3 3 cups large broccoli florets and/or 1-inch pieces of yellow summer squash
1 lb!. beef steak, such as tenderloin, sirloin, or top loin, cut into 1-inch pieces
Hot cooked rice
Directions
1!. Soak 4 to 8 wooden skewers in water for 30 minutes!. In a small bowl combine hoisin sauce, water, oil, soy sauce, garlic, and crushed red pepper; set aside!.!.
On the soaked skewers alternately thread sweet pepper, broccoli and/or squash, and steak pieces!. Brush with some of the hoisin sauce mixture!.
3!. For a charcoal grill, arrange medium-hot coals around a drip pan!. Test for medium heat above pan!. Place skewers on grill rack over drip pan!. Cover and grill for 20 to 25 minutes or until meat is desired doneness, turning and brushing once with remaining hoisin sauce mixture halfway through grilling!. (For a gas grill, preheat grill!. Reduce heat to medium!. Adjust for indirect cooking!. Grill as above except omit drip pan!.) Serve over hot cooked rice!. Makes 4 servings!.
Jalapeno Beef Kabobs
4 servings
Prep: 15 minutes
Grill: 12 minutes
Ingredients
1 10-ounce jar jalapeno pepper jelly
2 tablespoons lime juice
1 clove garlic, minced
4 small purple or white boiling onions
4 baby pattypan squash, halved crosswise
1 pound boneless beef sirloin steak, cut 1 inch thick
4 fresh tomatillos, husked and cut into quarters
1/2 of a medium red or green sweet pepper, cut into 1-inch squares
Hot cooked polenta (optional)
Directions
1!. For glaze, in a small saucepan combine the jalapeno jelly, lime juice, and garlic!. Cook and stir over medium heat until jelly is melted!. Remove from heat!.
2!. In a small covered saucepan cook onions in a small amount of boiling water for 3 minutes!. Add squash; cook for 1 minutes more; drain!. Trim fat from steak!. Cut steak into 1-inch cubes!. On eight 6- to 8-inch metal skewers, alternately thread onions, squash, steak, tomatillos, and sweet pepper!.
3!. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until meat is slightly pink in center, turning once and brushing occasionally with glaze during the last 5 minutes of grilling!. (For a gas grill, preheat grill!. Reduce heat to medium!. Place kabobs on grill rack over heat!. Cover; grill as above!.)
4!. Serve kabobs with hot polenta, if desired, and any remaining glaze!. Makes 4 servings!.
Mixed Grill Kabobs
Makes 6 servings
Prep: 20 minutes
Marinate: 6 hours
Grill: 16 minutes
Ingredients
1 small sweet onion, minced
1/3 cup Worcestershire sauce
1 tablespoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons snipped fresh rosemary
3 tablespoons olive oil
8 pieces chicken wing drumettes
5 to 6 ounces lean boneless lamb, cut into 1-inch cubes
5 to 6 ounces boneless beef sirloin steak, cut into 1-inch cubes
5 to 6 ounces assorted vegetables (such as baby squash, pearl onions, and mushrooms), cut into pieces
Directions
1!. For marinade, combine onion, Worcestershire sauce, lime peel, lime juice, rosemary, and oil in a medium mixing bowl!. Place chicken, lamb, beef, and vegetables in a 1-gallon sealable plastic bag set in a shallow dish!. Pour marinade over mixture!. Seal bag; chill for 6 to 24 hours, turning bag occasionally!. Drain, reserving marinade!.
2!. Thread different combinations of meat and large vegetable pieces on 8-inch skewers!. Thread smaller vegetable pieces on skewers!. Transfer reserved marinade to a saucepan!. Bring to boiling!. Reduce heat; simmer for 5 minutes!. Set aside!.
3!. Place meat skewers on the rack of the grill directly over medium-high heat!. Grill for 16 to 18 minutes or until juices run clear and no pink remains, turning several times!. Grill all-vegetable skewers on grill rack beside meat skewers for 6 to 8 minutes or until edges are slightly charred, turning several times!. Pass heated marinade!. Makes 6 servings!.Www@FoodAQ@Com