- For the Beef:
- 12 ounces. lean tender beef (tenderloin, filet or rump)
- 2 tablespoons light soy sauce
- 2 teaspoons sugar
- 1 tablespoon dry sherry or brandy
- For the Lamb:
- 6 baby lamb chops, boned trimmed
- 1 garlic clove, mashed
- For the Sausage:
- 3 spicy sausages
- For the Chicken:
- 1 large boneless, skinless chicken breast
- 2 tablespoons olive or vegetable oil
- Lemon pepper
- 6 small bay leaves
- 6 button mushrooms (champignons)
- 6 large cherry tomatoes
- 2 tablespoons melted butter or oil
FOR THE BEEF:
Cut the beef into 1-in cubes. In a shallow bowl, mix the salt and pepper, soy sauce, sugar and sherry. Add the beef cubes and marinate for 20 minutes.
FOR THE LAMB, SAUSAGE AND CHICKEN:
Rub the lamb cutlets with garlic and set aside. Cut the sausages in halves and set aside. Cut the chicken crosswise into 6 pieces and rub with oil, then sprinkle with lemon pepper.
When the beef has been marinated, thread all the meats alternately on oiled metal skewers, adding a bay leaf, mushroom and tomato to each. Brush the kabobs with melted butter and cook on a barbecue grill, turning frequently, until done.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
399 calories; 27g total fat; 123mg cholesterol; 886mg sodium; 4g carbohydrates; 1g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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