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Kabob Marinade




Kabob Marinade
source Anita's Table Talk
categories marinade
yield
prep time
total time

INGREDIENTS
  • [Marinade]
  • ½ cup vegetabe oil
  • ½ cup soy sauce
  • ¼ cup water
  • ¼ cup Worcestershire sauce
  • ½ tsp onion powder
  • ½ tsp garlic powder (or 2 cloves fresh garlic)
  • 2 Tbsp dry mustard
  • 1 ½ tsp dried parsley
  • 1 tsp black pepper
  • ½ cup red wine vinegar
  • 1/3 cup fresh lemon juice
  • [Kebabs]
  • 3 lbs top round or sirloin been steaks cut into Lrg cubes*
  • 2 red,yellow, orange or green bell peppers cut into Lrg cubes
  • 2 Lrg sweet Vidalia or red onion cut into Lrg cubes
  • 4 zucchinis or yellow squash sliced into rounds
  • 1 pint Small white or baby bellas mushrooms
  • 8 wooden or metal skewers

    • INSTRUCTIONS
  • [Marinade]
  • 1. COMBINE marinade ingredients in a large bowl, and WHISK together to combine.
  • [Kebabs]
  • 2. PLACE meat in a bowl and POUR marinade over meat. COVER with a plastic wrap and REFRIGERATE for 8 hours for beeft, 6 hours for chicken, and 1 hour for vegetables.
  • 3. PREHEAT the grill.
  • 4. PLACE marinated meat on soaked skewers, alternating meat, 2 vegetables, and then meat. (I often place meat and vegetables on separate skewers for ensure even cooking time).
  • 5. GRILL the skewers.
  • 6. TURN skewers frequently and brush with reserved marinade until all sides have browned, approximately 15 minutes or until desired doneness.

    • NOTES
    *Boneless chicken can also be used but only marinate for 6-8 hours. Overnight marinating OVER tenderizes the chicken. *If using wooden skewers, soak in water for about 30 minutes.

    NUTRITION