~----------HOT SAUCE FOR BROCHETTES---------------------------------------- Mix well all ingredients in a large mixing bowl. Refrigerate at least 8 hrs. or overnight, if possible. Whenready to cook, spear 5 or 6 pieces of meat on each skewer. Broil meat over a cahrcoal fire until done to your liking. Serve with large chunds of French Bread. Hot Sauce: Blend tomato paste and olive oil in bowl. Mix thoroughly. Add vinegar, salt, tabasco and water. Mix well. Add more tabasco for hotter taste. Regrigerate until ready to use. The best brochettes I have ever had was at a little brochette stand in Kenitra, Morocco. Nothing will ever compare to them, but these come close. Carolyn in Asheville
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4|
|Calories from Fat: 290 (53%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 106.6mg||33 %|
|Sodium 527.3mg||18 %|
|Potassium 1377.4mg||36 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 10.7g|
|Protein 49.3g||70 %|
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Calories per serving: 547
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