Shish Kabob

WHY I LOVE THIS RECIPE:  Shish Kabob brings such warm feelings whenever I hear someone say it. N&M’s co-foodies’ mother and mother-in-law had this well-used recipe card in their boxes which was not uncommon for them to share. They were extremely close so cooking the same dishes was expected.  For Shish Kabobs, not one single difference existed between the two recipes (this is unusual since sometimes there would be a slight variation). Neither of us knows where they got the recipe. Shish Kabobs with beef was the “company” meal that everyone wanted when they were invited to dinner. It was special and incredibly delicious. Dale and I make this for special occasions now and it still gets lots of compliments. We want to share Shish Kabobs with all of you so you can start the tradition with your family.

Shish Kabob

Main Dishes

Servings: 6 servings

Author: Beverly S.

Print Recipe

Ingredients

Marinade

• 1½ cup salad oil
• ¾ cup soy sauce
• ¼ cup Worcestershire Sauce
• 2 Tbsp. dry mustard
• 1 tsp. salt
• ½ Tbsp. coarsely ground black pepper
• ½ cup wine vinegar
• 1½ tsp. dried parsley flakes
• 2 crushed garlic cloves
• ⅓ cup lemon juice

Kabobs

• 2 lbs, Beef, cut into 3" x 3" cubes
• Assorted vegetables, such as red peppers, mushroom caps, cherry tomatoes, quartered onions, cut into equally sized pieces

Instructions

Marinade

• Combine all ingredients in a blender. Use high to blend until all ingredients form a thick marinade.

Meat and/or Veggie Kabobs

• If making beef kabobs, combine the marinade with the beef and refrigerate overnight.
• Thread meat and/or vegetables on separate metal skewers just before cooking.
• Brush the vegetable skewers with some of the marinade before grilling.
• Grill outside or broil in your oven until the meat reaches the doneness that you prefer
• Reserve remaining marinade. Heat in a pan and serve with the kebabs.

Notes

This marinade is delicious and somewhat unique. 
I vary the vegetables, such as red, green, or yellow peppers, pearl or red onions, larger cherry or Roma tomatoes. The key is to cut them in approximately the same size for each skewer so the cooking will be uniform. For 6 people, I used 2 bell peppers, 1 onion, quartered, and 1 package of mushrooms.