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    You are in: Home / Recipes / Anguillan Kebabs Recipe
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    Anguillan Kebabs

    Anguillan Kebabs. Photo by ~Leslie~

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Vseward (Chef~V)'s Note:

    A friend of mine makes these kebabs, said she had them while in the Caribbean. She found the recipe as I had to have it. Hope you enjoy. These can be made anytime of the year. We will grill them in the summer and broil in the winter.

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    Units: US | Metric


    1. 1
      Place the beef on a cutting board and cut into large bite-size cubes.
    2. 2
      In a large bowl mix the vinegar, pineapple juice, molasses, pepper and salt.
    3. 3
      Put the beef in the mixture and coat well.
    4. 4
      For about 1 hour or more marinate the beef cubes at room temperature turning occasionally.
    5. 5
      Preheat the broiler/grill. Add the meat cubes on the skewers and pack them tightly. Use the marinade to baste the meat.
    6. 6
      Broil or grill the meat until they are done. If you are planning to use traditional broiler, cook for about 9 to 10 minutes -- cook time is roughly the same on the grill!

    Ratings & Reviews:

    • on December 17, 2008


      Just fantastic!! I made this recipe as part of a large catering event I cooked for, and it was a huge hit! I decided not to cube the meat, and just cut the beef into thin strips instead, and then grilled them on the BBQ. GREAT flavour and very, very tasty. Now I want to make more so my family can eat them too :) Thanks for posting ~V~

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    • on August 21, 2008


      This is a very tasty marinade that takes almost nothing LOL That's so easy to do. We all have molasses and vinegar. I used stewing beef cubes. Not my best idea but it worked. LOL It was in the marinade overnight. Thanks V. Made for Beverage tag

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    • on August 03, 2007


      These were simply the best beef kebabs I've ever tasted! They had the fruity flavor of the pineapple juice while the molasses gave a bit of extra depth and ensured it wasn't too sweet. I cubed a really nice piece of steak and it's worthy of using a good cut and cooking nice and gently to keep things nice and tender without burning the marinade. Only change I made was to use around half the quantitity of salt, I think the original quantity would be OK for most tastes but I don't like any discernable taste of salt so that was a perfect amount for me.

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    Nutritional Facts for Anguillan Kebabs

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 332.2
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.7 g
    Cholesterol 131.9 mg
    Sodium 1878.1 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 0.0 g
    Sugars 8.6 g
    Protein 50.2 g

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