Vegetable Meat Kabobs
|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)|
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.