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Results 111 - 120 of 618 for kabob
In an electric blender or ... often. When the kabobs are done transfer them to ... serving.) Single serving = 4 ounces protein, 1 cup vegetable.
112. BEEF SHISH-KABOB
Pierce beef and onions alternately on skewer, place over charcoal fire, gas flames or under even broiler until done. With meat and onions, ...
113. BEEF TERIYAKI KABOBS
Cut beef into very thin ... grilling. To prepared kabobs, remove beef strips from ... marinade during grilling. Do not overcook. Yields 4-6 servings.
Cut each chicken breast in ... by half. Broil kabobs 15 minutes or until chicken ... Brush with marmalade, turning kabobs occasionally. 4 servings.
115. BOURBON BEEF KABOBS
Cut 2 pounds sirloin tip roast into 1 1/2 inch cubes and marinate overnight in bourbon marinade (covered and chilled). Score lengthwise 4 ...
Combine chicken with next 4 ... with remaining marinade. Tender chicken breast kabobs make a variety of unusual low calorie entrees. Serves 4.
117. BEEF-KABOB SAUCE
Mix all ingredients and cook a few minutes. Soak meat for a couple of hours, then barbecue. Also good on chicken.
118. BEEF SHISH KABOBS
Cut steak into large cubes; parboil onions for about 15 minutes and cut into quarters. Rub skewers with oil. Spear cubes of steak, ...
119. BEEF TERIYAKI KABOBS
Combine first 6 ingredients in a small bowl (I sometimes use Zip-Lock bag); set aside. Place steak in a shallow glass dish and pour ...
Two days before barbecue, prepare meat. Remove skin from chicken. Strip meat from breasts. Cut up meat into small chunks about 1 1/2 inches ...
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