Karen’s Killer Fixin’s: Tangy Grilled Kabobs

It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is TANGY GRILLED KABOBS!!

There are a lot of different ways you can make kabobs. This version is simple, easy and tangy. Serve with a salad or rice and you’ve got a good meal. If you’re like me and like your marinades stronger, simply leave everything in the marinade longer than suggested.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 90 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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TANGY GRILLED KABOBS
[Serves 6]

1 ½ lb. boneless beef sirloin steak or boneless skinless chicken breast halves, cut into 1½-inch pieces
Assorted cut-up fresh vegetables (peppers, cherry tomatoes, zucchini, etc.)

Prepare marinade of 1 cup MIRACLE WHIP Salad Dressing, 1 pkg. Italian Dressing Mix, 2 T. vinegar, and 2 T. water.  Arrange meat and vegetables on skewers. Marinate at least ½ hour.  Grill over medium-high coals 10-15 minutes to desired doneness, turning once and brushing with additional marinade.

NOTE: Can also be broiled in your oven if you can’t grill the kabobs.

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