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beef And Liver Kabobs (kyinkyinga) serve Over Hot Cooked Rice To Catch All The Delicious Juices. 1 Pound High-quality Beef Chuck, Tip Or Round, 1 Inch Thick
1/2 Pound Beef Liver, 1 Inch Thick
1/4 Cup Lemon Juice
3 Tablespoons Vegetable Oil
1 Clove Garlic, Chopped
1 1/2 Teaspoons Onion Salt
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Crushed Red Pepper cut Beef And Liver Into 1-inch Cubes. The Meat Cuts Easier If Partially Frozen. Place Meat In A Non-reactive Bowl. Mix Remaining Ingredients; Pour Over Meat. Cover And Refrigerate, Stirring Occasionally, At Least 6 Hours. thread Beef And Liver Cubes On Each Of 6 Skewers. Brush With Marinade. Set Oven To Broil Or 555 Degrees F. Broil Kabobs With Tops 4 Inches From Heat 5 To 6 Minutes; Turn. Brush With Marinade; Broil 5 To 6 Minutes Longer. |
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