shish-kabobs

I made shish-kabobs for supper tonight for my first time. They were divine. I think the grill was invented just for shish kabobs.

After we were done eating, Rory asked that I put the recipe on my blog "for easy access for next time." So here it is, from Cooks.com

Kabob Marinade

1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tsp. mustard
2 1/4 tsp. salt
1 tsp. pepper
1/2 c. wine vinegar
1/2 tsp. parsley
2 cloves minced garlic
1/2 c. lemon juice

Mix all ingredients together. Place sauce in glass bowl and add cubed meat: up to 3 large sirloin or round steaks or chicken. Can be marinated several hours.

 

Kabobs: Chicken, steak, pineapple, green pepper, mushrooms, onion, cherry tomatoes.

**We were out of propane, so our kabobs actually sat in the marinade for 48 hours. And they were so full of flavor!

And a tip: I remember from a cooking show I watched one time (I have watched many) that they suggested to keep like items on each skewer so that each item can be cooked to its perfect char. So I put all the tomatoes on two skewers, all the pineapple on three skewers, all the meat and onions on their own skewers etc... And this was really helpful for easy grilling. Everything was perfect.