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Main dishes

South Of The Border Kabobs

photo by:kraft
Cumin, garlic and cilantro give these delicious flank steak and veggie kabobs their great south-of-the border appeal.
time
prep:
20 min
total:
32 min
servings
total:
6 servings

What You Need

5
cloves  garlic
1/2
cup  A.1. Original Steak Sauce
1/4
cup  margarine, melted
1
Tbsp.  finely chopped fresh cilantro
3/4
tsp.  ground cumin
1/8
tsp.  ground red pepper (cayenne)
1
 beef flank steak (1-1/2 lb.), cut into thin strips
3
  plum tomatoes, cut into 1/2-inch slices
2
small   zucchini, cut lengthwise into thin slices
3/4
cup  baby carrots, blanched

Make It

HEAT grill to medium heat.

MINCE 1 garlic clove; halve remaining garlic cloves. In small bowl, combine minced garlic with steak sauce, margarine and seasonings.

THREAD steak strips, accordion-style, onto skewers alternately with halved garlic cloves and vegetables.

GRILL 10 to 12 min. or until done, turning and basting frequently with steak sauce mixture.

Kraft Kitchens Tips

Use Your Broiler
Heat broiler. Assemble kabobs as directed. Broil kabobs 6 inches from heat 10 to 12 min. or until done, turning and basting frequently with steak sauce mixture.
Keeping It Safe
Let meat, poultry and seafood cook on the grill for a couple minutes after the last brush with a basting sauce. This prevents bacterial contamination since the basting brush was probably used on the food when it was raw.
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