Ham Sprout Kabobs
|Frozen brussels sprouts||10 Ounce (1 Package)|
|New potatoes||16 , quartered|
|Dry white wine/Apple juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Fully cooked ham||3⁄4 Pound, cut into 1-inch cubes|
Cook Brussels sprouts according to package directions; drain.
Meanwhile, scrub potatoes.
Peel a strip around the center of each new potato.
Cook, covered, in boiling salted water for 10 to 15 minutes or till tender.
Drain and cool.
In a plastic bag combine wine or apple juice, lemon juice, oil, and dill weed.
Add Brussels sprouts, potatoes, and ham.
Close bag tightly.
Marinate in the refrigerator overnight, turning occasionally.
Drain, reserving marinade.
Using eight 8- or 9-inch skewers, alternately thread sprouts, potatoes, and ham.
Place kabobs on an unheated rack in a broiler pan.
Broil 4 inches from the heat for 10 minutes, turning twice.
Brush with reserved marinade often.