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Anglo-Saxon Kabobs

Page history last edited by Chuck Ehlschlaeger 13 years, 9 months ago

Anglo-Saxon Kabobs



  • One pound cubed beef
  • One apple, chopped in pieces same size or smaller than beef, leaving skin on
  • One medium onion,  chopped in pieces same size or smaller than beef
  • 1/2 Cup red wine
  • 1/2 Cup red wine vinegar 
  • Six wooden sticks 



  • Marinate beef and onions in wine & wine vinegar at least two hours 
  • Soak wooden sticks in water for at least 30 minutes
  • Alternate meat with onions and apples on sticks, poking apple pieces through skin to keep them from falling off sticks
  • Grill or bake until meat is medium rare 


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