Shish Kabob
Servings: 6 servings
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.
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.