Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside.
Cut meat into bite size cubes.
Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally.
Cut pineapple into bite size chunks.
Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers.
Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade.
Good with beef and pork, too!
ooked through.
Grill the shish kabobs until the vegetables are cooked
Debone meat and trim off fat.
Cut into 16 square chunks; place in marinade (Italian dressing).
Cut tomatoes, onions and peppers into 8 wedges.
Wash and remove stems from mushroom caps. Leave caps whole.
Insert meat and vegetables on skewers.
Place Shish-Kabobs over hot coals for 10 minutes, broiler 6 to 8 minutes.
Serves 4.
Mix juice from pineapple and cherries with next 4 ingredients. Simmer and stir (marinade).
Make shish kabobs from maraschino cherries, 1-inch squared pineapple pieces, chicken, mushrooms, onion and peppers.
Grill until desired doneness, basting constantly with marinade.
Marinate cubes of lamb, beef or chicken overnight or for several hours in sauce made by combining all ingredients.
When ready to cook, thread meat on skewers alternating a vegetable such as potato (partially cooked), onion, green pepper, mushrooms or carrots (partially cooked).
ixing bowl. Cut turkey and all vegetables except tomatoes in to
Marinate 24 hours before cooking all ingredients.
Before cooking on barbecue grill, arrange ingredients on bamboo skewer (1 cube of pork, 1 green pepper slice and 1 slice of onion and repeat).
Cook shish kabobs on barbecue grill 25 to 30 minutes. Serve with fried rice and sweet and sour sauce.
Pour all ingredients in bowl and marinate meat overnight. Make kabobs using meat, onions, green peppers, tomatoes, potatoes and pineapple chunks.
Grill and turn often.
minutes.
Or place kabobs on unheated rack of a
Marinate
meat in French dressing for 1 hour, refrigerated. Thread
meat
and
vegetables, alternately, on 4 wooden skewers. Lay
Kabobs
on cooking grill.
Brush with remainder of
French dressing.
Cook
until desired tenderness, turning Kabobs
over halfway during cooking and basting with dressing. Yield:
2 servings (each person has 2 Kabobs).
Marinate meat, cut in cubes for skewers, and fresh mushrooms several hours, turning occasionally.
Suggestions for Shish Kabobs:
canned pearl onions, canned new potatoes, pineapple chunks, bell pepper and cherry tomatoes.
Put meat on skewer first, then desired ingredients alternately.
Cook on grill until meat is done.
nto metal skewers, repeating until all ingredients are skewered.
Cook
Combine oil, soy sauce, honey, vinegar, ginger, chopped onion and garlic powder in blender.
Cut peppers, onions, mushrooms and steak in cube sized to fit on shish-kabob sticks.
Put in bowl and pour sauce from blender on ingredients in bowl.
Marinate overnight.
Alternate pieces on shisk-kabob sticks.
Grill on grill.
Soak wooden skewers in warm water for 30 minutes.
Mix all ingredients in a large bowl. Divide into 6 portions and shape around one end of a skewer in a log shape, about 1 inch thick and 6 inches long.
Grill over high heat, turning several times, for 10-15 minutes.
cut all ingredients until about the size of a half dollar.
string a mix of the ingredients on skewers and grill until fully cooked.
MARINADE: Blend all ingredients together in blender for 1/2 minute.
Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.
Alternate meat, onion, tomatoes and green pepper on skewers. Mix remaining ingredients and brush on kabobs.
Cook on grill or broil to desired doneness.
Makes 2 servings.
Cut meat into 1-inch cubes and marinate in sauce 4 hours or overnight in the refrigerator.
Alternately lace the vegetables and meat cubes onto 18-inch skewers.
Baste the shish kabobs with sauce and place on grill over glowing coals.
Turn and baste frequently.
Cook 20 minutes or until tender.
Push off onto plates and serve hot.
Pass the heated sauce.
In a large bowl, stir together the first 6 ingredients to make marinade.
Cut steak into 1/2-inch cubes.
Place steak and marinade sauce in pan. Refrigerate for 8 hours. Stir occasionally. You will need 12 skewers.
Place meat and vegetables (quartered) on the skewers.
Broil on grill for 15 to 20 minutes. Brush on your marinade over kabobs while cooking.
Trim excess fat from steak and cut into 1 1/2 inch cubes.
In a mixing bowl, combine oil, lemon juice, oregano, bay leaf and pepper.
Add beef and cover, turning occasionally, for at least 3 hours.
Thread beef cubes on skewers alternately with vegetables.
Grill kabobs over medium-hot coals, three minutes a side for rare or until desired doneness.
Baste with marinade during cooking.