My Fav. Kabobs
2 tablespoons soy sauce
2 tablespoons Honey
1 teaspoon ground ginger
1 clove garlic crushed
1 teaspoon grated lemon peel
1/2 teaspoon crushed red pepper flakes
12oz sirloin steak cut in 1in cubes
8 cherry tomatoes
4 lg mushrooms cut in half
1 green bell pepper cut into 8 squares
In shallow glass dish combine soy sauce,
honey, ginger, garlic, lemon peel, pepper
flakes, Mix well,
add meat and veggies stir to coat cover and
refrigerate for 1 hr.
Skewer and cook over med-hi turn often till
done! about 10 min.
Armenian Shish Kabob
2 lbs. lamb,or pork, or chicken, or turkey,
cut into 1 1/2 inch cubes. Green peppers,
quartered.
Sweet red peppers, quartered.
1 lg.onion cut in 1/4.
Herb marinade:
In deep bowl mix
1/2 c. salad oil
1/4 c. lemon juice
1 tsp. salt
1 tsp. marjoram
1 tsp. thyme
1/2 tsp. pepper
1 clove of garlic, minced
1/2 c. chopped onion
1/4 c. snipped parsley
Add meat to marinade; stir to coat. Let
stand at room temperature for 2-3 hrs. or
refrigerate overnight. Stir often. Fill
skewers with meat, peppers, and onion. Broil
till desired doneness. NOTE: We often add
whole mushrooms and sliced squash to the
marinade also. The squash should not be
skewered, but laid in slices right on the
grill. This recipe is too good to be
believed. I highly recommend it! Recipe
from RUA'S FAVORITES
Marinate for Beef
1/4 cup red wine vinegar.
1/2 cup dry red wine.
2 tbsp. soy sauce.
1 tbsp. worchestershire sauce.
1 tsp.sugar.
1/2 cup pure olive oil.
2 cloves garlic sliced thin.
2 tbsp. fresh chopped herbs (any combo)
rosemary, tarragon, time, course ground
pepper to taste.
combine vinegar, wine, soy sauce, worchester
and sugar in mixing bowl whisk in oil a
little at a time add pepper, parsley, and
herbs. you can intensify flavor by
simmering
1hr. then cool and add meat, cover let
stand
1-3 hrs.
Marinate for Chicken
1/2 cup fresh orange juice.
1/4 cup fresh lemon juice.
1 TSP. dijon mustard.
1 TSP. worcestershire sauce.
1/4 cup canola oil.
3 cloves garlic minced.
1/4 cup chopped parsley.
1 TSP. dried oregano.
salt & pepper to taste
Combine all in mixing bowl and wisk in the oil. cover and let stand 3-4 hrs.
1/4 cup dry sherry or chicken broth.
1Tsp. worcestershire sauce.
1/2 Tsp. ground red pepper (cayenne).
1/4 Tsp. black pepper.
1/2 Tsp. red pepper sauce, the hotter the better.
add turkey or chicken cover let stand 1-2 hrs.
1/4 cup soy sauce.
2 tabsp. water
1 tabsp. lemon juice.
1 tabsp. vegetable oil.
1 Tsp. packed brown sugar.
1/4 Tsp. coarsely ground black pepper.
2 cloves garlic finely chopped.
add meat let stand for 8hrs. min.
1 tbs. salt.
1 Tsp. onion powder.
1 Tsp. garlic powder.
1Tsp. black pepper.
2 Tsp. A-1 sauce (bold)
1/3 cup worcestershire sauce.
1/4 cup soy sauce.
add meat cover let stand 2-4 hrs.
Venison Kabobs
2 pounds boneless venison sirloin, cut into 1 1/2 inch cubes
Place meat in a shallow glass container and set aside.
Combine the following:
3 cups vegetable oil
1/4 cup dry burgundy wine
2 tablespoons cider vinegar
1 1/2 tablespoons Liquid Smoke
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion juice
Mix well and pour over meat,
cover and refrigerate for 48 hours.
Stirring occasionally.
Remove meat from marinade (please save marinade).
Alternate meat and vegetables, cherry tomatoes, mushrooms, onions and green peppers, cut into one inch pieces, on skewers.
Brush with marinade.
Grill over medium hot coals for 15 minutes.
Turning and basting frequently with marinade.
Serve with wild rice.
Yields about 8 servings.
Sizzling Chicken Skewers
3 chicken breasts -- whole,boneless
1 cup crunchy peanut butter
1/3 cup cilantro -- chopped
3/4 cup salsa
1/4 cup brown sugar
1/2 cup soy sauce
1 tablespoon salt
1/4 cup lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
3 tablespoons garlic -- minced 1 bunch scallion -- chopped
2 red and green bell peppers -- cubed
Slice the chicken lengthwise into long strips.
In a bowl, combine all remaining ingredients except peppers.
Add chicken strips, stir well.
Let marinate at least 4 hours.
Soak long bamboo skewers in water for 1 hour, so they will not burn.
Thread chicken onto skewers like a snake,
and in between each loop add a cube of bell pepper.
Grill skewers, turning once, over charcoal for 4 to 6 minutes,
or broil, just until browned and cooked through.
Kielbassa kabobs
1/2 c. Dry white wine
1/2c.water
2c.tomato sauce
1 TBS. chilli powder
1 1/2lbs. Kielbassa cut in 1in. pieces
1 Bell pepper
1 Red onion
1/2lb.mushrooms
Combine wine,water,tomato sauce,chilli powder
Bring to a boil reduce heat and simmer till tickend 5minn.
let cool marinade 1hr.
save and bast with the rest.
