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Vegetable Meat Kabobs Recipe
|Yams/Sweet potatoes||3 Medium|
|Frozen brussels sprouts||9 Ounce (1 Package)|
|Canned luncheon meat||12 Ounce (1 Can)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄2 Teaspoon|
|French salad dressing mix||1 Tablespoon (1 Envelope)|
Serving size: Complete recipe
Calories 2597 Calories from Fat 1456
% Daily Value*
Total Fat 164 g252.1%
Saturated Fat 30.9 g154.4%
Trans Fat 0 g
Cholesterol 270.6 mg
Sodium 3088.5 mg128.7%
Total Carbohydrates 203 g67.6%
Dietary Fiber 34.4 g137.6%
Sugars 15.1 g
Protein 79 g157.3%
Vitamin A 43.8% Vitamin C 461.9%
Calcium 24.8% Iron 54.2%
*Based on a 2000 Calorie diet
Cool; peel and cut into 1-inch chunks.
Cook sprouts in boiling salted water 5 minutes; drain.
Cut meat in 1-inch cubes.
In bowl mix oil, vinegar, celery seed, dressing mix, and dash pepper; blend well.
Stir in meat and sprouts.
Cover; refrigerate 4 to 6 hours, stirring often.
Drain; reserve marinade.
Thread meat, Brussels sprouts, and yams on four skewers.
Grill over hot coals for 5 minutes.
Turn; add tomatoes to skewers.
Grill till meat is heated through, about 5 minutes more.