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Beef Kabobs Recipe

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This recipe for Beef Kabobs, by , is from Recipes My Mom Taught Me, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tena Van Rheen/Tena Perryman



2 lbs Beef, cut into cubes* (you can use stew meat, or
any inexpensive cut of roast, inexpensive steak, etc.
The marinade will tenderize the beef)
2-3 onions cut into chunks
4-5 bell peppers, any color, cut into chunks
1-2 cartons of cherry, grape, or any other small tomato
1-2 cans pineapple chunks, or 1 fresh pineapple, cut into chunks


1/2 cup soy sauce
ľ cup oil
2 tbsp molasses
2 tsp ground ginger
2 tsxp dry mustard
6 cloves garlic, minced

In medium bowl, mix all marinade ingredients. Put the beef in a large plastic bag, or marinade dish. Pour marinade over beef, and refrigerate for at least 8 hours, or overnight.

When ready to prepare, remove the beef from the marinade, retaining the marinade, and thread the beef and vegetables on skewers. If using wooden skewers, be sure to soak them in water for at least 30 minutes. Cook on outdoor grill, basting with marinade frequently, about 10 - 15 minutes on each side.

Heat remaining marinade** in saucepan, on stove. Add cornstarch slurry***, and simmer until it thickens.

Serve kabobs with rice and thickened marinade.

* You can use almost any inexpensive cut of beef, such as stew meat, rump roast, inexpensive steak, etc. The marinade will tenderize it beautifully. You can also use chicken or pork, but reduce marinade time to no more than 4 hours.

** If you donít like using the marinade after the beef has marinaded, make a new batch to use for the sauce.

*** Cornstarch slurry consists of equal parts cornstarch and water, shaken or whisked to form flowable paste. If too thick, add more water, a little at a time.

Personal Notes:
Personal Notes:
When I was 10 years old, my mom gave me a luau for my birthday party. We invited all my friends from the neighborhood and school, and had the best time, and the food was absolutely fantastic! In addition to the kabobs, she had watermelon boats, and fresh pineapple. There were tiki lights all over the yard, and my mom told us some legend story, and taught us how to dance the Hukilau, and we all just had the best time. My friends were still talking about that party a year later! Heck, I'm still talking about it 50 years later. :)

Please note, the vegetables listed in the ingredients are suggestions. The beauty of a kabob is that you can use whatever veggies you prefer. What are your favorites? Squash, zucchini, corn on the cobb? Use them! The only things I would not recommend are potatoes, simply because their cooking time is too long.




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