Beef And Liver Kabobs Recipe
Ingredients
| 1 pound high-quality beef chuck, tip or round, 1 inch thick | ||
| 1/2 pound beef liver, 1 inch thick | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), chopped | |
| 1 1/2 teaspoons onion salt | ||
| Ground ginger | 1/4 Teaspoon | |
| Red peppers | 1/8 Teaspoon, crushed | |
Directions
Cut beef and liver into 1-inch cubes.
Place meat in glass bowl.
Mix remaining ingredients; pour over meat.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Thread beef and liver cubes on each of 6 skewers.
Brush with marinade.
Set oven control to broil and/or 550°.
Broil kabobs with tops 4 inches from heat for 5 to 6 minutes; turn.
Brush with marinade; broil for 5 to 6 minutes.
Place meat in glass bowl.
Mix remaining ingredients; pour over meat.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Thread beef and liver cubes on each of 6 skewers.
Brush with marinade.
Set oven control to broil and/or 550°.
Broil kabobs with tops 4 inches from heat for 5 to 6 minutes; turn.
Brush with marinade; broil for 5 to 6 minutes.
Chef
