I’m a few days late with the kabaob and rice pilaf recipes. Please forgive me! Photos and context here.
“Serve over rice.”—Mrs. D.A. Weaver (Connie), Ruleville, Mississippi
SHISHKABOB D.A. STYLE
2 lbs sirloin steak, cut into 1 ½ inch cubes
2 medium tomatoes, quartered OR cherry tomatoes
2 medium bell peppers, quartered
2 medium onions, quartered
1 C soy sauce
¼ C bourbon
¼ C brown sugar
1 Tbsp Worcestershire sauce
½ C vinegar
Combine Marinade ingredients, and marinate meat, onions, bell peppers, and mushrooms in mixture for 4 to 6 hours in refrigerator. Alternate meat, onions, bell peppers, mushrooms, and tomatoes on skewers. “Best when cooked over charcoal fire.” Make a gravy using drippings and ½ C marinade.