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  #1  
Old 03-13-2006, 06:50 AM
jensbargainbins jensbargainbins is offline
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Default Teriyaki Kabobs

TERIYAKI KABOBS: 1 clove garlic, minced
1/4 cup peanut oil
2 teaspoons fresh ginger, minced
3/4 cup soy sauce
2 tablespoons lemon juice
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
2 medium bell peppers
1 package cherry tomatoes
8 ounces fresh pineapple chunks
1 1/2 lbs beef or pork, trimmed of fat and cut into 1 inch cubes

Combine first 7 ingredients for the marinade Reserve a small amount for basting Add beef or pork cubes to remaining marinade and seal, chill for 3-4 hours, turning once or twice Thread the meat, veggies and fruit on metal skewers Grill over medium charcoal for approx.
15 minutes, turning and basting.
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Old 03-15-2006, 07:51 AM
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RIbigmouth76 RIbigmouth76 is offline
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Default Chicken Skewers/Kabobs

When I first saw this recipe (in a Kraft magazine) I wasn't sure if the rest of the family would like it and I've never had peanut butter on my chicken before!! When it's spring & summer this is what we all want with a tossed salad, corn on the cob and a baked potato.

<TABLE cellSpacing=0 cellPadding=3 border=0><TBODY><TR><TD>1/3 cup hot water </TD></TR><TR><TD>1/4 cup Original Barbecue Sauce </TD></TR><TR><TD>1/4 cup creamy peanut butter </TD></TR><TR><TD>1/4 cup lite soy sauce </TD></TR><TR><TD>1/4 cup chopped cilantro (I normally don't put this in)</TD></TR><TR><TD>2 Tbsp. Honey Dijon Mustard </TD></TR><TR><TD>1 lb. boneless skinless chicken breast halves, cut into 12 thin strips </TD></TR></TBODY></TABLE>

<TABLE cellSpacing=0 cellPadding=3 border=0><TBODY><TR><TD>MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. </TD></TR><TR><TD>PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag. </TD></TR><TR><TD>GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Hope you like it!

</TD></TR></TBODY></TABLE>
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  #3  
Old 11-04-2006, 07:18 AM
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Talking Texas Veggie Kabobs

TEXAS VEGGIE KEBABS

1 lb. (450g) extra firm tofu
1 lb. (450g) tempeh
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 large onions
1 lb. button mushrooms

2 or 3 large fresh mangos

Dragon's Breath Barbecue Sauce


Cut the both the tofu and tempeh into 1-inch (2.5 cm) cubes. Set aside in separate bowls.
Cut the bell peppers into large 1 1/2-inch (2.5 cm) squares and the onions into large wedges. Set aside. Wash mushrooms and set aside.
Cut the mangos into two halves vertically. Cut each half into three strips lengthwise, and trim rind off. Cut into large chunks.
Thread vegetables, tofu, and tempeh onto wooden skewers arranging in a colorful pattern. Alternatively, arrange some skewers of alternating tofu and tempeh chunks and some with just the vegetables.
Pour the Hawaiian Teriyaki Sauce into a shallow baking dish and arrange the skewers in the sauce. Turn skewers to coat them evenly or brush the marinade on with a pastry brush. Marinate for several hours or overnight.
Toss on the barbecue and stand by with tongs to turn them every few minutes as they cook. Total cooking time may vary, but about 8 to 12 minutes is average.
The last couple of minutes, brush with Dragon's Breath Barbecue Sauce. Serve with pride. Makes about 6 servings
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Old 11-04-2006, 08:05 AM
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I would have to turn them into non veggie and make the tofu steak but it sounds yummmmm
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Old 11-06-2006, 12:58 PM
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not me, i will only eat it if there's no meat and these sound yummy!!!!!!!!!!!
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Old 11-06-2006, 04:49 PM
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sounds great......
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Old 11-14-2006, 09:30 PM
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mmmmmmmmmmm
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Old 05-19-2007, 02:44 AM
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Default Pepper-Lime Pork Kabobs

10-12 servings.

Ingredients

3/4 cup olive or vegetable oil
1/4 cup lime juice
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
2 jalapeno peppers, seeded and chopped
1/2 teaspoon each salt, garlic powder and ground cumin
3 pounds pork tenderloin, thinly sliced

Directions

In a large resealable plastic bag, combine the oil, lime juice, parsley, vinegar, jalapenos and seasonings; mix well.
Add pork and turn to coat. Seal and refrigerate for 24 hours, turning occasionally.

Drain and discard marinade. Loosely thread the pork slices onto metal or soaked wood skewers.
Coat grill rack with nonstick cooking spray before starting the grill.
Grill kabobs, covered, over medium heat for 7-8 minutes or until the meat juices run clear, turning once.

Note: When cutting or seeding hot peppers, remember to use gloves to protect your hands and avoid touching tender body parts (lips or eyes).
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