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Kabobs Recipe

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This recipe for Kabobs, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 POUNDS STEAK SUCH AS ROUND STEAK WITH ABSOLUTELY NO FAT
1 GREEN PEPPER
12 OR 16 FRESH MUSHROOMS
2 ONIONS, MILD IF POSSIBLE
4 OR 8 CHERRY TOMATOES
KIELBASA (ABOUT ONE FOOT LONG)
BACON, FOUR INCHES LONG

Directions:
Directions:
Cut the meat into one inch squares and marinate in a bowl with Teriyaki Sauce, a homemade marinade, or commercially packaged meat marinade such as Schillings Meat Marinade. Or if you wish, skip the marinade and proceed with the next step. Put a piece of meat on a skewer, either metal or bamboo, alternating with pepper, onions, tomatoes and mushrooms. Always keep the vegetable pieces surrounded by meat as this keeps them moist while cooking and they will not dry out as much.
After the ingredients are skewered, baste the kabobs in the remaining marinade just enough to wet them well. Sprinkle garlic salt and freshly ground pepper on the kabobs and either broil them in the oven or barbecue them.

Personal Notes:
Personal Notes:
I sometimes baste the kabobs with barbecue sauce while they are cooking which adds to the flavor even more. This recipe like other great recipes are only limited by the imagination of the cook. Dry sherry will even work for a marinade.
Wrap the mushrooms with pieces of bacon and put them on the skewer right away to hold them together.

 

 

 

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