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Vegetable Meat Kabobs

Barbecue.Master's picture
  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

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: 
Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2597 Calories from Fat 1456

% Daily Value*

Total Fat 164 g252.1%

Saturated Fat 30.9 g154.4%

Trans Fat 0 g

Cholesterol 270.6 mg90.2%

Sodium 3088.5 mg128.7%

Total Carbohydrates 203 g67.6%

Dietary Fiber 34.4 g137.6%

Sugars 15.1 g

Protein 79 g157.3%

Vitamin A 43.8% Vitamin C 461.9%

Calcium 24.8% Iron 54.2%

*Based on a 2000 Calorie diet


Vegetable Meat Kabobs Recipe