Nebraska grilled kabobs

4 servings

Ingredients

Quantity Ingredient
¼ cup Red-wine vinegar
2 tablespoons Cooking oil
2 tablespoons Soy sauce
2 tablespoons Ketchup
¼ teaspoon Onion salt
⅛ teaspoon Garlic powder
⅛ teaspoon Pepper
1 pounds Cubed boneless lean pork, beef sirloin or lamb or
Boneless, skinless chicken breasts, cut into 1-inch pieces
3 To 4 cups vegetables or fruits (see suggestions that follow)

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Guests at Kay Kruger's backyard barbecues in Gordon, Nebraska (135 miles southeast of Rapid City, South Dakota), often create their own kabobs. Kay completes the feast with a fruit salad and some garlic bread.

1. In a 1-cup measure, stir together the vinegar, cooking oil, soy sauce, ketchup, onion salt, garlic powder and pepper.

2. Place the meat in a plastic bag. Set in a bowl; pour marinade atop. Seal bag.

3. Marinate in the refrigerator for 2 to 24 hours. Drain, reserving marinade.

4. Meanwhile, cook any vegetables that need precooking 5. Thread meat and fruits or vegetables alternately on 4- to 5-inch skewers. Brush with reserved marinade.

6. Grill kabobs directly over medium-hot coals for 8 to 12 minutes or till done, turning. Makes 4 or 5 servings.

Vegetable/fruit options: Choose from broccoli or cauliflower flowerets, baby squash cut into ½-inch slices, halved tiny new potatoes, baby carrots or fresh ears of corn, green onions or leeks cut into 1-inch pieces. Or choose uncooked vegetables or fruits: 1-inch pieces of red or green sweet pepper, peeled and seeded papaya, fresh pineapple or peeled jicama (Mexican potato), or apple wedges or orange slices. Or choose fresh or frozen and thawed artichoke hearts and pea pods.

Source: Midwest Living, August 1995

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