Tips: Choose kabobs of even-size meat pieces. 1-1/2 inch cubes are the best--Meat and vegetables get done simultaneously. Trim uneven kabobs. (Stew or stir-fry trimmings.) Kabobs cook more evenly if there's ""breathing space"" between pieces. Space out jam-packed items on the skewers. Cherry tomatoes cook fast! Put them on the skewer the last 2 minutes of cooking.
- 1 6-oz. can(2/3 cup) tomato juice
- 1/2 of a 0.7-oz. envelope Italian dry salad dressing mix (2 1/2 tsps.)
- 1 teaspoon cornstarch
- 4 fresh ready-to-cook beef kabobs
In small saucepan combine juice, dressing mix, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Preheat broiler unit. Place kabobs on the unheated rack of a broiler pan. Broil 4-5 inches from heat to desired doneness(8 minutes for medium-rare to 12 minutes for well-done), turning and brushing with tomato mixture often.
Or, grill kabobs, uncovered, directly over hot coals to desired doneness(8 minutes for medium-rare; 12 minutes for well-done);turn and brush with tomato mixture often. Serve with herb-buttered toasted French bread, if desired.
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Source: 1988 Best Recipes Yearbook
Submitted By: Linda Wilson
Herb-Tomato Beef Kabobs