Try this Holiday Meat and Vegetable Kabobs recipe, or contribute your own.
Suggest a better descriptionSoak 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. Makes 3 dozen hors doeuvres. Busted by Karen Sonnessa
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Serving Size: 1 Serving (1068g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1684 | ||
Calories from Fat: 804 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.4g | 119 % | |
Saturated Fat 30.3g | 151 % | |
Monounsaturated Fat 42.2g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 499mg | 154 % | |
Sodium 1248.6mg | 43 % | |
Potassium 2892.5mg | 76 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 7.5g | ||
Protein 198g | 283 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1684
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