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