HAWAIIAN--2 Kabobs Recipes

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Hawaiian Kabobs

Hawaiian Tempeh Kabobs

 

 

* Exported from MasterCook *

 

HAWAIIAN KABOBS

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cn Pineapple chunks -- 20 oz can

- unsweetened

2 lg Green peppers

- cut into 1 inch pieces

1 lg Onion -- quartered, optional

16 md Mushrooms -- fresh

16 Cherry tomatoes

1/2 c Soy sauce -- light

1/4 c Olive oil

1 tb Brown sugar

2 ts Ginger, ground

1 t Garlic powder

1 t Mustard, dry

1/4 t Pepper

Cooked rice, optional

 

Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and

vegetables in a large bowl; set aside. In a sauce pan, combine reserved

pineapple juice with soy sauce, olive oil, brown sugar and seasonings;

bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour

over vegetable mixture; cover and refrigerate for at least 1 hour, stirring

occasionally. Remove pineapple and vegetables from marinade and reserve

marinade. Alternate pineapple, green pepper, onion if desired, mushrooms

and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning

and basting with marinade frequently. Serve over rice if desired.

 

 

 

 

 

Cuisine:

" Hawaiian "

 

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Per serving: 171 Calories (kcal); 7g Total Fat; (35% calories from fat); 3g

Protein; 26g Carbohydrate; 0mg Cholesterol; 1042mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

HAWAIIAN TEMPEH KABOBS (VEGAN)

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Soyfoods

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Tamari

1/2 cup Lemon juice, fresh

1 teaspoon Garlic -- pressed

1/4 teaspoon Allspice

10 ounces Tempeh -- cut into 12 cubes

1 cup Pineapple -- cubed

1 cup Zucchini -- sliced

1 cup Tomatoes, cherry

Tangy Orange Sauce

 

 

In a large bowl, combine the marinade ingredients,

then add the tempeh, pineapple, zucchini, and

tomatoes. Let marinate for 2 hours. Skewer, then broil

or grill for 10 minutes. Brush on the sauce and cook

an additional 5 minutes.

 

Yield: 2 to 4 servings

 

Source: Vegetarian Cooking for Good Health by Gary

Null/MM by DEEANNE

 

Posted by deeanne to Fatfree Digest

[Volume 13 Issue 9] Dec. 9, 1994.

 

FATFREE Recipe collections copyrighted by Michelle

Dick 1994. Used with permission. Formatted by Sue

Smith, S.Smith34, TXFT40A using MMCONV.

 

 

 

 

Cuisine:

" Hawaiian "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 166 Calories (kcal); 6g Total Fat; (28% calories from fat); 14g

Protein; 18g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0