Archives for July 2008

Prep Time:
10 min
Total Time:
16 min
Makes:
2 servings, one kabob each

Ingredients
6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce
Instructions
PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.

THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)

GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.

Kraft Kitchens Tips
Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.
Substitute: Prepare as directed, using KRAFT THICK ‘N SPICY Brown Sugar Barbecue Sauce mixed with 1/8 tsp. ground ginger.

Prep Time:
5 min
Total Time:
17 min
Makes:
8 servings, 1/2 steak each

Ingredients
2/3 cup A.1. Original Steak Sauce
4 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
4 boneless beef ribeye steaks (8 oz. each)

Instructions
PREHEAT grill to medium-high heat. Mix steak sauce, garlic, cumin and pepper until well blended.

GRILL steaks 4 to 6 min. on each side or until cooked through, brushing frequently with the steak sauce mixture.

CUT each steak in half to serve.

Kraft Kitchens Tips
Serving Suggestion
Serve with a cooked crisp green vegetable, such as broccoli, and a glass of fat-free milk.
Substitute
Prepare as directed, using bone-in beef ribeye steaks, increasing the grilling time if necessary.
Use Your Broiler
Steaks can also be broiled. Broil steaks, 3 to 5 inches from heat, for 4 to 6 min. on each side or until cooked through, brushing frequently with the steak sauce mixture.