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.
Mix all ingredients in a medium saucepan.
Bring to a boil. Reduce heat and simmer for 20 minutes.
Cool and add meat. Marinate for at least 4 hours.
Heat all ingredients to boiling point and cool thoroughly. Prick large pieces of meat with fork or cut into cubes for shish kabob.
Pour mixture over meat and marinate at least 4 hours. Charcoal broil.
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.
et out the bowls, plates for your guests, and if you
requently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper
Make marinade by combining vinegar, oil, onion salt, garlic, soy sauce, oregano and water in large bowl.
Cut meat in 1-inch cubes.
Add to marinade and let stand refrigerated 5 to 6 hours. Stir occasionally.
Arrange meat cubes and vegetables alternately on 6 long wooden skewers.
Place 2 or 3 skewers at a time on microproof dinner plate.
Cook uncovered on High (maximum power) 1 to 1 1/2 minutes for medium rare.
Repeat for remaining skewers. Cook slightly longer for well-done meat.
(Total cooking time is 2 to 4 1/2 minutes.)
Mix ingredients.
Place meat in pan with high sides or large bowl, covering with marinade.
Refrigerate overnight or at least 6 hours, turning meat frequently.
For moist meat, cover grill with aluminum foil with holes punched at regular intervals.
Buy skinless and tenderized skirt steak, if possible.
Makes 1 3/4 cups of marinade, enough for 2 to 3 pounds of meat.
With beer, 2 1/4 cups, enough for 4 to 5 pounds of meat.
In a bowl, stir together first 5 ingredients to make marinade. Place steak cubes in a large, shallow pan.
Pour marinade over steak and stir to coat.
Cover and refrigerate for 8 hours, stir occasionally.
Oil 12 long skewers.
Skewer meat alternately with vegetables, beginning and ending with meat.
Broil or grill for about 20 minutes.
Brush with marinade while cooking.
Serves 10 to 12.
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.
This is a favorite marinade for grilled chicken.
May also be used to marinate beef sirloin cubes for shish kabob.
Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
Preheat grill for high heat.
Thread beef on skewers, 6 to 8 pieces per skewer.
Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.
Soak the skewers in water for 1 hour.
Onto each
Mix together all the ingredients for the marinade.
Marinate the meat for at least 2 hours in the refrigerator.
Put the cubes of meat on the skewers, alternating with the peppers, onions, and mushrooms.
Grill on the BBQ or in the oven at 350F for about 20 minutes.
Mix all the ingredients for the sauce and bring to a boil for a few minutes until it starts to thicken a little.
Serve with rice.
kewers in water and soak for at least one hour. (don
Alternate ingredients on skewers.
Season with salt and pepper.
Cook, covered in foil, over fire or on grill for 10 to 15 minutes.
Use a variety of rabbit, squirrel or venison for a good taste.
Combine all ingredients and marinate for at least six hours or preferably overnight.
(Pork or sirloin beef may be substituted.) Put meat on oiled wooden or metal skewers and set to grill over charcoal or gas grill, turning to brown evenly.
If regular oven is used, turn on broil; put skewers on rack and broil 6-inches from broiler, turning meat to brown.
This marinade can be used on a roast, steak or 1 1/2 to 2 pounds beef, cut into small pieces.
Mix together first 6 ingredients and bring to a boil.
Add other ingredients and marinate meat for at least 4 hours.
When using small pieces of beef, place on skewer and cook on a barbecue grill (the grill enhances the flavor).
Line bowl with lemon and orange slices.
Chop high-quality beef such as top round into 1-inch chunks and add to bowl.
Pour marinade over.
Refrigerate, uncovered, for at least 1 day.
(Can last up to 1 week.)
For use with 2 pounds of meat.