Holiday Meat And Vegetable Kabobs

Recipe Ingredients

1 cup	62g / 2.2oz	Fresh pearl onions
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Tabasco pepper sauce
1 tablespoon	15ml	Dried basil leaves
2		Garlic - crushed
1 teaspoon	5ml	Salt
1 lb	454g / 16oz	Boneless skinless chicken breasts
1 lb	454g / 16oz	Boneless beef sirloin
2 lbs	908g / 32oz	Red peppers - cored, seeded, (large)
		And cut 3/4" pieces
1		Green pepper - cored, seeded, (large)
		And cut 3/4" pieces
1		Zucchini - cut 3/4" pieces (large)

Recipe Instructions

Soak 3 dozen 4-inch-long wooden skewers in water overnight.

In 1-quart saucepan over high heat, bring pearl onions and enough water to cover them to a boil. Reduce heat to low. Cover and simmer 3 minutes or until onions are tender. Drain. When cool enough to handle, peel away outer layer of skin.

In medium bowl, combine Tabasco sauce, balsamic vinegar, basil, garlic and salt. Pour half of mixture into another bowl. Cut chicken and beef into 3/4-inch chunks and place in one bowl with Tabasco sauce mixture, tossing well to coat. In remaining bowl of Tabasco sauce mixture, toss cooked pearl onions, red and green peppers and zucchini. Let stand at least 30 minutes, tossing occasionally.

Preheat broiler. Skewer one chunk of chicken or beef and one each of red pepper, green pepper, onion and zucchini onto each wooden pick. Broil 4 to 6 minutes, turning occasionally.

This recipe yields 3 dozen hors d'oeuvres.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.