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Japanese Shish Kabobs
[From The PPNF Kitchen]
Ingredients
per person:
1 pound thinly sliced or cubed meat or seafood
Marinate in the following 4 ingredients for about 3 hours to tenderize
- ⅓ cup Tamari (wheat-free) soy sauce
- 1 clove crushed garlic and/or some onion
- ½ teaspoon (or more) fresh grated ginger
- ⅙ cup coconut or rice vinegar
- (This marinade is wonderfully rich in digestive enzymes.)
Directions
- Add bell pepper piece, mushrooms, celery, any other veggies that will cook quickly
- Drain meat or seafood and skewer alternately with the veggie chunks, reserving marinade
- Broil on table broiler or in your oven, for the shortest time acceptable to you (veggies should still have crunch, and meat should be rare)
Save marinade in refrigerator to serve with the shish kabobs, or any meat or veggie you might enjoy it on.
Use it SOON, as it will have some raw meat juice in it.
This is so rich in nutrients that you will want to consume it.
Published in Health & Healing Wisdom
Fall 2006 | Volume 30, Number 3
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide
