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Vegetable Meat Kabobs

Barbecue.Master's picture
Ingredients
  Yams/Sweet potatoes 3 Medium
  Frozen brussels sprouts 9 Ounce (1 Package)
  Canned luncheon meat 12 Ounce (1 Can)
  Cooking oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Celery seed 1⁄2 Teaspoon
  French salad dressing mix 1 Tablespoon (1 Envelope)
  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

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Meat

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