Kahlua Kabobs
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef
or lamb,cut into 1-inch, strips or cubes |
|
| ¾ | cup |
peanut butter
chunky |
|
| 1 | ounce |
liqueur
coffee flavor, such as kahlua |
|
| 1 | clove |
garlic
|
|
| ¾ | cup |
chicken broth
or broth |
|
| ¼ | teaspoon |
horseradish
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef
or lamb,cut into 1-inch, strips or cubes |
|
| 177 | ml |
peanut butter
chunky |
|
| 28.9 | ml/g |
liqueur
coffee flavor, such as kahlua |
|
| 1 | clove |
garlic
|
|
| 177 | ml |
chicken broth
or broth |
|
| 1.3 | ml |
horseradish
|
|
Directions
Skewer the meat.
Mix all the other ingredients in a blender until smooth.
Baste the kabobs well and cook over charcoal.
Turn and baste until the meat is tender.
About 10 to 15 minutes for cubes, or 5 to 10 minutes for strips.
Serve with the extra sauce either hot or cold for dipping.
