Kabobs

Beef/Buffalo Kabobs

1 serving of grass-fed beef stew meat or buffalo stew meat cut into 1/2 inch thick chunks
2 tablespoons red wine vinegar
1/4 cup water
1/2 teaspoon garlic powder
1/2 teaspoon ground rosemary
1/4 teaspoon ground black pepper
A dash of salt
1 bamboo skewer
A grill or broiler pan

Put the beef/buffalo in a leak proof container or ziplock bag. Combine the red wine vinegar, water, garlic powder, ground rosemary, black pepper and salt. Pour the marinade over the beef/buffalo. Marinate for 3 hours or overnight.

Soak the bamboo skewer for 30 minutes. Preheat the grill/broiler pan. Skewer the meat onto the bamboo skewer then place on the hot pan. Cook for 3 minutes on each side. Serve.

Tomato/Vegetable Kabobs

1 serving of cherry tomatoes, fennel chunks, onion chunks and/or broccoli pieces
2 tablespoons red wine vinegar
1/4 cup water
1/2 teaspoon garlic powder
1/2 teaspoon ground rosemary
1/4 teaspoon ground black pepper
A dash of salt
1 bamboo skewer
A grill or broiler pan

Put the tomatoes/vegetables in a leak proof container or ziplock bag. Combine the red wine vinegar, water, garlic powder, ground rosemary, black pepper and salt then pour the mixture over the tomatoes/vegetables. Let marinate for 1 to 3 hours. Soak the bamboo skewer for 30 minutes. Preheat the grill/broiler pan. Skewer the tomatoes/vegetables onto the bamboo skewer then place on the hot pan. Cook for 1-2 minutes on each side. Serve.

The reason for separate skewers for meat and tomato/vegetable is because the tomatoes/vegetables cook quicker and can hinder the cooking process of the meat.

Calorie count will depend on the meat & vegetables used.