Grilled texas 1011 meat kabobs PDF Print E-mail

Grilled Texas 1011 Meat Kabobs

Marinade
1/4 cup diced Texas 1011 onions
1 teaspoon salt
2/3 cup red wine vinegar
1/2 teaspoon thyme
2 tablespoons olive oil
1/2 teaspoon dry mustard
1 tablespoon soy sauce
1/2 teaspoon pepper

Kabobs
1 pound beef, chicken or shrimp
3 medium Texas 1011 onions, quartered
1 zucchini squash, sliced
1 yellow squash, sliced
2 medium green or red bell peppers, cut into pieces
6 cherry tomatoes

Make marinade: Mix all marinade ingredients in a bowl, reserve some for basting in a smaller bowl.

Prepare kabobs: Slice beef or chicken into bite-size pieces. If using shrimp, peel, leaving tails intact. Place beef, chicken or shrimp in large bowl of marinade and refrigerate for 2 to 4 hours.

Remove beef, chicken or shrimp from marinade. Place all vegetables and meat on skewers, alternating colors. Grill beef for 12 to 15 minutes, chicken for 15 to 20 minutes and shrimp for 6 to 8 minutes. Turn and baste kabobs frequently with reserve marinade.

Serve on a bed of rice.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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