- prep 60 min cook 10 min
- serves 4
Recipe for beef or lamb kabobs, plus variations with chicken and scallops.
- 1/4 cup dry red wine
- 2 scallions, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound boneless beef chuck or leg of lamb, cut into 1 1/4-inch cubes
How to make it 1 hour, 10 minutes
Nutritional Information(per serving)
- Calories: 277
- Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 82mg
- Sodium: 1,085mg
- Carbs: 3g
- Protein: 26g
- Fiber: 0g
Prepare as directed, but use the following marinade: 1/3 cup lemon juice, 2 chopped scallions, 2 tablespoons each soy sauce, Dijon mustard, and olive oil, and 1/4 teaspoon hot red pepper sauce. Substitute 1 pound skinless, boneless chicken breasts for beef. Marinate at least 4 hours or overnight in the refrigerator. Grill over moderate coals or broil 4 inches from the heat until no longer pink when cut — 8 to 10 minutes. Makes 4 servings.
Prepare as directed, but use the following marinade: 1/4 cup soy sauce, 2 chopped scallions, 1/3 cup orange juice, 2 teaspoons grated fresh ginger, 2 tablespoons each olive oil and grated orange zest, and 1 clove minced garlic. Substitute 1 pound sea scallops for beef. Marinate 30 minutes to 1 hour. Grill over moderate coals or broil 4 inches from the heat until opaque white when cut — 5 to 6 minutes. Makes 4 servings.
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