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Sunday, April 23, 2017

Mayan BBQ Kebabs

1 pound round steak, cubed
1 green bell pepper, seeded and cut into chunks
1 onion, cut into chunks
8 ounces cherry tomatoes
1 (4-ounce) jar marinated artichoke hearts
1 carrot, sliced
1 (4 -ounce) can pineapple chunks
1 green onion, sliced
1/4 cup chicken broth
3/4 cup prepared barbecue sauce
2 tablespoons coffee liqueur
1 green chili pepper, seeded and chopped
1 garlic clove, crushed
1/4 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice for accompaniment

1. Skewer cubed round steak, green bell pepper, onion, cherry
tomatoes, artichoke hearts (drained, reserving the marinade),
sliced carrot, pineapple chunks, and sliced green onion onto
short bamboo skewers.
2. In a bowl, combine the reserved artichoke hearts marinade,
chicken broth, prepared barbecue sauce, coffee liqueur, chopped
green chili pepper, crushed garlic clove, horseradish, salt, and
pepper. Pour the sauce over the skewered mixture and marinate
for 1 hour.
3. Grill the marinated skewered mixture, basting and turning until
4. Serve with the cooked rice.
Makes 6 servings.

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