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Catholic Recipe: Malibu Kebabs


  • 1-1/2 pounds beef chuck, cut in 1-1/2-inch cubes
  • unseasoned meat tenderizer
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 1/4 teaspoon oregano
  • 1 bay leaf
  • 1 Tablespoon minced onion
  • 1/2 cup vegetable oil
  • 1 cup beer
  • 1 green pepper, cut in 1-inch squares
  • 3 tomatoes, quartered
  • 12 small whole onions
  • 12 whole mushrooms


Serves: 6

Prep Time: 1 day, 1 hour

Difficulty: N/A

Cost: n/a

For Ages:n/a



Food Categories (2)


Often Made With (1)

Feasts (0)

These kebabs are easy to prepare and grill.


Treat beef with unseasoned meat tenderizer according to label directions. Combine dry mustard, salt, peppercorns, oregano, bay leaf, onion, vegetable oil, and beer; pour over beef. Let marinate in refrigerator 5 hours or overnight. Drain, saving marinade. Alternate beef and vegetables on skewers. Place in preheated broiler or on grill about 4 inches from heat. Broil 10 minutes on each side, using marinade for basting. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965