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I am hosting a Hawaiian themed party on Saturday and am planning on serving a variety of kobobs. Wondered if any one had suggestions on how to cook and keep warm so the meat does not dry out.
Brine the chicken, use a marinade or teriyaki sauce on the beef, several hours or overnight, before cooking,so they start juicy. Cook just done- do not overcook. Hold at 180, keep covered with a little broth in the pan until ready to serve.
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