Combine oil, soy sauce, honey, vinegar, ginger, chopped onion and garlic powder in blender.
Cut peppers, onions, mushrooms and steak in cube sized to fit on shish-kabob sticks.
Put in bowl and pour sauce from blender on ingredients in bowl.
Marinate overnight.
Alternate pieces on shisk-kabob sticks.
Grill on grill.
ut fondue forks and spear shish-kabob-style onto forks, usually using
You will need 4 skewers for this recipe.
Marinate meat, cut in cubes for skewers, and fresh mushrooms several hours, turning occasionally.
Suggestions for Shish Kabobs:
canned pearl onions, canned new potatoes, pineapple chunks, bell pepper and cherry tomatoes.
Put meat on skewer first, then desired ingredients alternately.
Cook on grill until meat is done.
Marinate 24 hours before cooking all ingredients.
Before cooking on barbecue grill, arrange ingredients on bamboo skewer (1 cube of pork, 1 green pepper slice and 1 slice of onion and repeat).
Cook shish kabobs on barbecue grill 25 to 30 minutes. Serve with fried rice and sweet and sour sauce.
until delicately browned.
The recipe also says you can also
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Combine first 3 ingredients.
Cut chicken into 1/2-inch chunks and place in marmalade for approximately 6 to 8 hours.
Wrap each chicken chunk with 1/2 slice of bacon.
Thread chicken, mushrooms and onions on shish-kabob skewers alternating chicken, mushrooms and onions.
Cook 30 to 35 minutes, baste while cooking with leftover marmalade.
Cut the meat in cubes and cut the onion in cubes, then cut the green pepper and cut the tomato in cubes and put the salt and pepper on the meat before cooking.
Then get the barbecue sticks and put one cube of meat and one cube of onion and one cube of green pepper and one cube of tomato and repeat that until you finish all and then put them on the barbecue.
Enjoy.
Make marinade by combining vinegar, oil, onion salt, garlic, soy sauce, oregano and water in large bowl.
Cut meat in 1-inch cubes.
Add to marinade and let stand refrigerated 5 to 6 hours. Stir occasionally.
Arrange meat cubes and vegetables alternately on 6 long wooden skewers.
Place 2 or 3 skewers at a time on microproof dinner plate.
Cook uncovered on High (maximum power) 1 to 1 1/2 minutes for medium rare.
Repeat for remaining skewers. Cook slightly longer for well-done meat.
(Total cooking time is 2 to 4 1/2 minutes.)
Mix ingredients.
Place meat in pan with high sides or large bowl, covering with marinade.
Refrigerate overnight or at least 6 hours, turning meat frequently.
For moist meat, cover grill with aluminum foil with holes punched at regular intervals.
Buy skinless and tenderized skirt steak, if possible.
Makes 1 3/4 cups of marinade, enough for 2 to 3 pounds of meat.
With beer, 2 1/4 cups, enough for 4 to 5 pounds of meat.
Combine all ingredients and marinate for at least six hours or preferably overnight.
(Pork or sirloin beef may be substituted.) Put meat on oiled wooden or metal skewers and set to grill over charcoal or gas grill, turning to brown evenly.
If regular oven is used, turn on broil; put skewers on rack and broil 6-inches from broiler, turning meat to brown.
In a bowl, stir together first 5 ingredients to make marinade. Place steak cubes in a large, shallow pan.
Pour marinade over steak and stir to coat.
Cover and refrigerate for 8 hours, stir occasionally.
Oil 12 long skewers.
Skewer meat alternately with vegetables, beginning and ending with meat.
Broil or grill for about 20 minutes.
Brush with marinade while cooking.
Serves 10 to 12.
This marinade can be used on a roast, steak or 1 1/2 to 2 pounds beef, cut into small pieces.
Mix together first 6 ingredients and bring to a boil.
Add other ingredients and marinate meat for at least 4 hours.
When using small pieces of beef, place on skewer and cook on a barbecue grill (the grill enhances the flavor).
Toss all together.
Goes well with shish kabob or a barbecue supper.
Serves 4 to 6.
Combine ingredients and marinate steak or chicken at least 4 hours.
Combine all ingredients and mix well.
This makes about 3 1/2 cup.