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Saturday, July 9, 2011

BBQ Kabobs: Chicken, Beef and Veggies

Our family loves hosting weekend barbecues with friends and family but after awhile everyone gets sick of the same old burgers, hot dogs or chicken.  A couple of years ago my mother and I decided to try something different and make shish kabobs. We found some marinade recipes online and gave them a try.  Like always, after trying the recipe for the first time I started making all kinds of changes to heighten the flavor.  Now we're going to share the perfected marinade recipe with you to enjoy at your summer BBQs!

Meat and Marinade
2 pounds cubed chicken, beef or both!
2 cups vegetable oil
1 cup soy sauce
2/3 cup red wine vinegar
1/2 cup teriyaki sauce
1/2 cup worcestershire sauce
1/3 cup lemon juice
2 tablespoons dry mustard
1 tablespoon pepper (recommend lemon pepper)
1 teaspoon salt
3 teaspoons finely minced parsley or cilantro
3 cloves minced or crushed garlic

In a bowl, mix all liquid ingredients.  Stir in spices.  Use to marinate cubed meat for at least 2 hours. Marinate overnight to really bring out the flavor.  If using two types of meat, marinate each meat into separate containers.

Vegetables and Fruit
1 pineapple, cut into spears
3 bell peppers, cut into 1-1.5" chunks
2 purple onions, cut into 1-1.5" chunks
2 baskets whole mushrooms
2 baskets cherry or pear tomatoes
1 bulb of garlic, cloves separated and de-husked
olive oil, salt, pepper

In a bowl, combine all vegetables.
Drizzle with olive oil and lightly salt and pepper.
Toss till well mixed.

Lay out all of the kabob making supplies including soaked bamboo skewers, meat, and vegetables on a table near the grill. Let guests build their own kabobs while the grill master cooks them.  Serve the pineapple fresh or grilled.

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