Vegetable Meat Kabobs Recipe
Ingredients
| 3 medium yams or sweet potatoes | ||
| 1 9-ounce package frozen Brussels sprouts | ||
| 1 12-ounce can 1 uncheon meat | ||
| Cooking oil | 1/2 Cup (16 tbs) | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Celery seed | 1/2 Teaspoon | |
| French salad dressing envelope | 1 | |
| Cherry tomatoes | 8 | |
Directions
Cook yams, covered, in enough boiling salted water to cover for 25 to 30 minutes, drain.
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.
Baste often
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.
Baste often
Chef
