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    Teriyaki Chicken And Beef Kabobs

    Source of Recipe


    1 bunch green onions
    3/4 cup teriyaki sauce
    1 tablespoon freshly grated ginger
    2 cloves chopped garlic
    3/4 pound beef round, in thin strips
    3/4 pound boneless, skinned chicken breasts, cut lengthwise into 3/4-inch strips

    Chop 2 green onions. Place in plastic bag with teriyaki sauce, ginger and garlic. Add beef and chicken; seal. Refrigerate 30 minutes to 2 hours.

    Cut remaining onions in 2-inch pieces. thread beef and half of green onions alternately on four 10-inch skewers. Repeat with chicken and remaining onions on 4 more skewers.

    Preheat broiler. Broil skewers 6 inches from heat for 6 to 8 minutes or until chicken juices run clear when pierced with a knife




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