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Results 71 - 80 of 122 for shish kabobs
Mix soy sauce, garlic, honey, ... over rice. If wooden skewers are used, cooked kabobs can be refrigerated and microwaved when ready to serve.
Marinate meat for kabobs several hours or overnight. Use excess to baste kabobs while grilling or broiling. Good on all meat and seafood.
73. SHISH KEBAB
Combine all marinade ingredients in a deep bowl. Add meat cubes and turn to coat thoroughly with marinade. Cover and refrigerate at least ...
74. SHISH KABOBS
Cut meat in 2" squares and soak in marinade (recipe below) for several hours, the longer the better. Alternate meat and vegetables on ...
75. LAMB SHISH KEBAB
Cut the green peppers first in halves, then in thirds the long way. Remove seeds, then cut each piece across. Peel the onions and slice in ...
76. SHISH KABOBS
In saucepan, bring above ingredients to a boil. Reduce heat and simmer 20 minutes. Then add 1 1/2 pounds beef chuck, cut in 1 inch cubes. ...
77. LAMB SHISH KEBAB
Mix together for marinade in a large bowl: 1 c. lime juice 1 c. olive oil 3/4 tsp. dried rosemary leaves Salt and pepper to taste Place the ...
Cut steak into large cubes; parboil onions for about 15 minutes and cut into quarters. Rub skewers with oil. Spear cubes of steak, ...
Marinade: 4 pounds tenderloin of beef - cut into 1 1/2 inch squares (about 2 ounces each). Marinate meat for 48 hours in the following: ...
Cut meat into cubes (large enough to put on skewers). Marinate in large bowl with onions and French dressing for 24 hours. Then put on ...
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