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
For the granita, place the sugar
For the kabobs- Wrap each piece of liver
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.
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 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.
nd marinate in the refrigerator for 8 hours or overnight.
Place all ingredients in blender 30 to 40 seconds.
Marinate meat for 4 to 6 hours or overnight.
Also use for basting.
Good for roasts, chops and large cubes of beef for shish kabobs.
Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap(R) Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.
br>Grill steak kabobs over med/high heat for about 8-10
Combine and mix well all ingredients except beef and vegetables.
Cut beef into 1 1/2 inch cubes.
Marinade beef for 24 to 36 hours, turning meat occasionally.
Fill skewers with kabob tidbits (beef and vegetables).
Broil over hot coals to rare or medium rare, brushing frequently with melted butter or margarine. Turn skewers often on grill.
ntil covered in marinade. Refrigerate for 30 minutes to several hours
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).
Soak bamboo skewers, if using, for about an hour (soak extra
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.
Balsamic Sauce: Process first 7 ingredients in blender or food processor until smooth.
Thread zucchini, mushrooms, red pepper and bread cubes alternately onto skewers. Place in a single layer in large shalow baking dish. Brush kabobs with sauce. Cover. Let stand for 30 minutes. Preheat grill to medium. Cook kabobs on greased grill for 15 minutes, turning occasionally, until bread is crisp and vegetables are tender.
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.