1 - 10 of 16 for kabob toppings
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1. In blender, ... or broil to desired doneness. 3. Use leftover marinade to baste kabobs while cooking. Makes 4 servings. Lemon juice may be substituted.
Combine first 6 ... the meat on top of the marinade, ... minutes, turning frequently. Baste with marinade, if you like, but do not serve marinade as a dip.
Cut sirloin into 1 inch cubes. Combine remaining ingredients. Put beef cubes in a plastic bag and add marinade. Close bag, marinate 30 minutes. Pour ...
Drain pineapple, reserving 1/2 cup liquid. Cover and refrigerate pineapple chunks. Combine the 1/2 cup pineapple liquid with Heinz 57 sauce, wine, ...
Thread vegetables alternately on skewers; skewer squash through skin so cut sides touch grill. Brush with oil To grill: Place skewers directly on ...
Cut bananas into ... and honey. Brush kabobs well with sauce ... brushing with butter sauce. Do not over cook. Remove and serve immediately. Makes 6 servings.
Place steak cubes ... outside of rings. Top with onion slices. Arrange pita bread halves on platter. Garnish with tomato wedges and parsley sprigs. Serves 4.
Thread onions, peppers, ... dressing. Let the kabobs marinate overnight. Drain. ... turning occasionally so that they don't burn. Makes 8 or 9 servings.
Mix all marinade ingredients in a large bowl. Add beef; cover and marinate in refrigerator at least overnight or up to 8 hours, stirring several ...
In blender, blend ... Thread steak, peppers and onions on skewers. Grill or broil to desired doneness. Use leftover marinade to baste kabobs while cooking.
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