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Results 1 - 10 of 122 for shish kabobs
1. SHISH KABOB
Note: If using bamboo skewers, soak in water 30 minutes before using so they're less likely to burn. Metal skewers are preferred because of ...
2. SHISH KABOBS
Use wooden skewers soaked in ... broiled in the oven. Serve 2 shish-kabobs over a bed of steamed rice per person. Double the recipe for 4 servings.
3. SHISH KABOB
Cut lamb into 1 1/2 ... fresh lettuce leaves for sandwiches. A leafy green salad is a wonderful accompaniment to shish-kabob. About 4-5 servings.
Mix the ingredients in the blender for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.
Blend all ingredients together in ... day. To prepare kabobs, arrange meat and vegetables ... brush with marinade during the cooking process.
Mix all of the marinade ingredients in a large bowl. Add the lamb cubes and marinate for 1 hour or preferably overnight in refrigerator. ...
My mother grew up in Morocco, and this is one of the recipes she brought with her when she came to the United States. It is simple, but ...
Stir oil, 1 cup rum, lemon rind, juice and seasonings in a large bowl. Add cubes; coat well. Cover. Chill for several hours, turning meat ...
Cut the lamb into 1 1/2-inch chunks. Mix olive oil, wine, seasonings, diced onion, garlic, thyme and 1/2 bunch chopped parsley. Add meat, ...
Marinate beef chunks in Catalina ... refrigerator. Build your kabob on a skewer to your ... Grill over medium coals and serve with a green salad.
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