Recipe for Beef And Plum Kabobs


1 1/4 lb boneless beef chuck shoulder steaks; , cut 1 thick
1/4 cup preserves, plum
1 tablespoon green onion; minced
1 tablespoon lemon juice, fresh
1 tablespoon hoisin sauce
1/2 teaspoon mustard, dry
1/2 teaspoon ginger, fresh; minced
1/4 teaspoon hot pepper sauce
4 plums, ripe; quartered


Partially freeze beef steak; cut into 1/8" to 1/4" thick strips. Combine preserves, green onion, lemon juice, hoisin sauce, mustard, ginger andhot pepper sauce. Place beef strips in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from plastic bag. Alternately thread an equal amount of beef strips (weaving back and forth) and two plum pieces on each of eight 12" skewers. Place kabobs on grid over medium coals. Grill 3 to 5 minutes, turning once.

283 calories per serving. Freezing time: 30 minutes Preparation time: 30 minutes Marinating time: 30 minutes Cooking time: 3 to 5 minutes

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