BEEF AND PINEAPPLE KEBABS (ANGUILLA)
This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Anguilla is my ninth stop. This dish is seasoned in a simple marinade and cooked on the grill or under the broiler.
Provided by GiddyUpGo
Categories Pineapple
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cube the beef into 1-inch chunks.
- Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour.
- Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef.
- Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.
PINEAPPLE KEBABS
This is an Indian inspired kebab recipe that's quick, easy, and oh so tasty! Best used with chicken, although beef or shrimp may work well also. If grilling meat kebabs only, skewers may be prepared ahead and soaked in marinade to be brought along to potluck BBQ dinners, picnics, etc.
Provided by SmurfyGirl
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- If using wooden kebab skewers, soak in water to prevent burning while grilling.
- Cube chicken.
- Mix all Marinade ingredients.
- Add chicken to marinade. Refridgerate for at least 2 hours, but the longer the better.
- Skewer the meat. If using veggies as well, skewer a mix of veggies and meat on each skewer.
- Grill 10-15 minutes while basting kebabs with remaining marinade.
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