Barbecues & GrillingSummertime is not the only time for this very popular form of cooking. Some people simply won't eat steak or ribs that are not cooked on the grill!
This recipe was originally posted in What’s for Dinner August 2008 by: RobertaD Shish Kabobs
2 1/2 lb beef, cut into 2 in squares
12 cherry tomatoes
12 mushrooms
12 sm onions (used chunks of a large onion)
2 green peppers, cut into 1 in squares
12 bacon squares (didn't use)
2 zucchini, cut into slices (DH said no way in ....)
Marinade:
1/3 c soy sauce
3/4 c salad oil
1/8 c worcestershire sauce
1 T dry mustard
2 t salt
1 t parsley
1 1/2 t pepper
1 crushed garlic clove (used powder)
1/4 c lemon juice
Marinade: blend together to 30 sec. pour into a jar with tight lid (used plastic bag).
Shish Kabobs: Marinate beef squares for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals for 15 min or until cooked. Turn skewers and brush with marinade during the cooking process.
This was a nice simple recipe just throw together the ingredients for marination in the morning, shaking a couple of times during the day.
Then when the time came to just chop the veg and pop on a skewer for bbqing.
This marinade made the meat tasty and tender my only thing I would change is minus the salt as with the soy as well it was a little salty for us.
I swear I had mustard powder in the cupboard but not to be found so used dijon mustard I found in fridge.
I did use the zucchini and chunked the onion as well, I also used red instead of green peppers.
I would say also that this would work for just marinating meat for a bbq any time not just kebobs and maybe trying other veg.
I would do this again, thanks Roberta
Congratulations, Roberta, on winning a Blue Ribbon for this recipe.
