Beef and plum kabobs

4 servings

Ingredients

Quantity Ingredient
1¼ pounds Boneless beef chuck shoulder steaks, cut 1\" thick
¼ cup Preserves, plum
1 tablespoon Green onion; minced
1 tablespoon Lemon juice, fresh
1 tablespoon Hoisin sauce
½ teaspoon Mustard, dry
½ teaspoon Ginger, fresh; minced
¼ teaspoon Hot pepper sauce
4 Plums, ripe; quartered

Directions

Partially freeze beef steak; cut into ⅛" to ¼" thick strips.

Combine preserves, green onion, lemon juice, hoisin sauce, mustard, ginger andhot pepper sauce. Place beef strips in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from plastic bag. Alternately thread an equal amount of beef strips (weaving back and forth) and two plum pieces on each of eight 12" skewers. Place kabobs on grid over medium coals. Grill 3 to 5 minutes, turning once.

283 calories per serving. Freezing time: 30 minutes Preparation time: 30 minutes Marinating time: 30 minutes Cooking time: 3 to 5 minutes SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council from Simply Southern the Fall 1994 Southern Living Cooking School Typos by Nancy Coleman.

From: Nancy Coleman Date: 09-26-94

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