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How To make Beef & Fruit Kabobs
BILLS200896:
1 1/2 lb Sirloin steak; boneless, cut
- 1" thick 1 c Plain yogurt
2 ts Fresh lemon juice
1 1/2 ts Curry powder
1/4 ts Ground red pepper
1 Ripe mango; peel, cut into
- 3/4" pieces Partailly freeze beef to firm; slice into 1/8" thick strips. Combine yogurt, lemon juice, curry and red pepper. Place beef strips and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning occasionally. Meanwhile, soak 12" bamboo skewers in water. Peel mango and cut into 3/4" pieces. Remove beef from amrinade; discard marinade. Thread equal amount of beef strips (weaving back and forth) and mango pieces on each skewer. Place kabobs on grid over medium coals. Grill 4-5 minutes, turning once. Season with salt to taste. NOTE: Peaches, nectarines, plums or pineapple may be substituted for mango. Peel and cut fruit into 3/4" pieces. Or, if doubling the recipe, try using different fruits.
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Beef Shish Kabobs
2 - 3 lbs Beef cut in 1 1/4 cubes (I used top sirloin)
8 oz Mushrooms
3 Bell Peppers
1 Onion
1 lb Baby Potatoes - par boil for 5 minutes
Marinade
1/3 C Olive Oil
1/3 C Soy Sauce
1/2 Lemon - juiced
1/4 C Red Wine Vinegar
1/4 C Worcestershire Sauce
2 Tbsp Honey
1/4 C Dijon Mustard
4 Cloves Garlic - minced
1/2 tsp Pepper
Mix together ingredients for marinade.
Cut meat into cubes and place in a zip lock or bowl. Pour over marinade and refrigerate between
3 to 6 hours.
Place meat and vegetables onto skewers.
Place onto grill and brush lightly with olive oil. Grill turning occasionally until meat & vegetables
are cooked to your liking.
Music: Still Not Rite By Noir Et Blanc Vie
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