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South Of The Border Vegetable Kabobs Recipe
|Garlic||5 Clove (25 gm), peeled|
|Steak sauce||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Finely chopped cilantro||1 Tablespoon|
|Ground cumin||3⁄4 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Ears of corn||3 , cut crosswise into 11/2 inch thick slices and blanched|
|Plum tomatoes||3 Medium, cut into 1/2 inch slices|
|Zucchini||1 Small, cut lengthwise into thin slices|
|Baby carrots||1 Cup (16 tbs), blanched|
Calories 270 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 270.2 mg11.3%
Total Carbohydrates 49 g16.3%
Dietary Fiber 6 g23.8%
Sugars 12.3 g
Protein 6 g12.5%
Vitamin A 87.2% Vitamin C 35.2%
Calcium 3.1% Iron 10.5%
*Based on a 2000 Calorie diet
In small bowl, combine steak sauce, margarine, cilantro, minced garlic, cumin and peppers; set aside.
Alternately thread vegetables and halved garlic cloves onto 6 (10-inch) metal skewers.
Grill kabobs over medium heat for 7 to 9 minutes or until done, turning and basting often with steak sauce mixture.
Remove from skewers; serve immediately.