Monkey Meat Kabobs Recipes

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

Steps:

• Mix 7UP, soy sauce and garlic in a large bowl.
• Place pork loin strips in bowl.
• Cover and refrigerate overnight.
• Weave meat on skewers.
• Grill until done. For me, it takes about 15 minute to cook.
• Delicious!

Steps:

• Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
• Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
• Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes.
• Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper.
• Mix white sugar, brown sugar, and cinnamon together in a large resealable bag.
• Cut each biscuit into four pieces. Dip each biscuit piece in melted butter; transfer to sugar mixture. Gently shake bag to coat biscuits in sugar mixture.
• Thread three biscuit pieces onto a skewer; add a maraschino cherry. Repeat with three more biscuit pieces, ending with a maraschino cherry. Repeat with remaining ingredients to make 20 kabobs. Arrange kabobs on the prepared baking sheets.
• Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking.
• Transfer kabobs to prepared wire racks and let cool.

Steps:

• Cut up pork steaks into bite size pieces.
• Mix the teriyaki, chicken broth, garlic, ginger and pepper together.
• Place the meat in a container and pour the marinade over it.
• Place an air tight lid on the container and marinate overnight.
• Place on presoaked bamboo skewers.
• Grill on a foil covered grill that has been sprayed with cooking spray.
• Grill until dark brown; 20 minutes is a guess; it really depends on the cut of the meat and the temperature of your grill.
• Great served with rice.