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November 2018

Barbecue Recipes

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Grilled Beef KababsPhiladelphia Inquirer Recipe

Grilled Beef KababsPhiladelphia Inquirer recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Beef KababsPhiladelphia Inquirer recipe  PDF


PHILLY.INQUIRER 1/4 c Lemon juice
2 tb Worcestershire sauce
3 tb Corn oil
1/3 c Soy sauce
2 tb Yellow mustard
1 Clove garlic,minced
1 1/2 lb Lean round steak,boneless
1 Large green pepper
4 oz Fresh mushrooms
8 Cherry tomatoes
1 Very large onion
Make marinade by combining lemon juice,Worcestershire sauce,oil,soy sauce,mustard,garlic. Cut beef into 1 chunks,then put in marinade.Cover and marinate in refrigerator for 12 hours or more... Cut vegetables into chunks,making at least 8 pieces of each.Remove beef cubes from marinade,reserving marinade... On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill over hot coals,basting occasionaly with marinade,for about 15 minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well done meat.).Serve hot.Makes 4 servings....

Grilled Beef KababsPhiladelphia Inquirer recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
211 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Grilled Beef KababsPhiladelphia Inquirer recipe  PDF   Barbecue recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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