Start your party off right with a platter of these fun appetizer kabobs.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 uncooked large shrimp (510 g), peeled with tails left on, deveined
1/2 lb. (225 g) beef tenderloin, cut into 24 pieces
2/3 cup Diana Marinade Garlic & Herbs, divided
1/2 cup Diana Sauce Gourmet Original BBQ Sauce
1 tsp. zest and 2 tsp. juice from 1 lemon
1/2 tsp. dried thyme leaves
1/2 tsp. black pepper
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How do I make it ?
Heat greased barbecue to medium-high heat.
Thread 1 each shrimp and beef piece onto 24 small skewers.
Reserve half the marinade for later use; brush remaining marinade onto kabobs. Let stand 10 min.
Meanwhile, mix remaining ingredients until blended.
Grill kabobs 4 to 6 min. or until shrimp turn pink and meat is done, turning and brushing occasionally with reserved marinade.
Place kabobs on platter. Serve with barbecue sauce mixture.
Kraft Kitchen Tips!
Cut additional lemon into wedges. Squeeze over grilled kabobs before serving.
If using wooden skewers, soak them in water 30 min. before using to help prevent them from burning on the barbecue.
Calories From Fat
% Daily Value
Fat 2 g
Saturated fat 0.4 g
Cholesterol 75 mg
Sodium 500 mg
Carbohydrate 8 g
Fibre 0 g
Sugars 6 g
Protein 12 g
12 servings, 2 kabobs each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.