Time 2h5m Yield 8 shish kabobs Number Of Ingredients 5 Steps:
Mix all ingredients together. Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes). Marintate in refrigerator for at least a couple hours. Thread onto skewers and grill.
Time 23m Number Of Ingredients 14 Steps:
Cut the beef into 3.25cm / 1.3" wide cubes. Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes. Cut capsicum and onion into 3.25cm / 1.3" wide squares. Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don’t smush together tightly (helps even cooking). Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil. Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go. Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.
Time 5m Yield 3 1/2 cups Number Of Ingredients 11 Steps:
Put all ingredients into a blender (except the green onions, if using add them in after blending). Blend for 30-40 seconds. Mix in in green onions. This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks. NOTE marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Time 1h20m Number Of Ingredients 18 Steps:
In a medium bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade. Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 1-6 hours to marinate. This is also a good time to place wooden skewers in water to soak. Meanwhile, boil the potatoes in a large pot of salted water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard. Set aside. Preheat grill to high heat while preparing the kabobs. Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 3 layers of onion together in each chunk. Drizzle vegetables with the reserved marinade. Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4-5 pieces of steak on each skewer. Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges. Remove from the grill and rest for 5 minutes before serving.
Time 4h5m Yield 4 Number Of Ingredients 10 Steps:
Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade. Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.
Time 15m Yield 6 Number Of Ingredients 8 Steps:
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
