Party Lobster-Beef Kabobs
|Frozen lobster tails||27 Ounce|
|Round steak||3⁄4 Pound, 1 inch|
|Salad oil||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Tomato juice||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Cayenne pepper||1 Dash|
|Unseasoned meat tenderizer||1 Pound|
Trim away undersides of shells with scissors.
Remove meat; cut into bite-sized pieces.
Slice steak into 1/4-inch strips; cut crosswise into 1-inch pieces.
Place lobster and steak in shallow dish.
Combine all remaining ingredients except ten- derizer in jar with tight-fitting lid; shake well.
Pour over lobster and steak; marinate in refrigerator for 2 hours.
Drain, reserving marinade; separate steak from lobster.
Sprinkle steak with tenderizer.
Thread lob- ster and steak alternately on 12 small skewers or hibachi sticks; brush with reserved marinade.
Place cake rack over grill.
Arrange kabobs on rack.
Grill 5 inches from source of heat for 6 to 7 minutes, turn- ing occasionally and brushing with marinade.
Kabobs may be broiled in oven 4 inches from source of heat for 15 minutes, turning occasionally and brushing with marinade.