1/2 Photos of Beef or Pork Kabobs With Variations
The marinade is what makes these kabobs so special see The Best Marinade for Kabobs! (Beef, Pork and Lamb) This recipe makes a large amount but you may reduce the marinade and the meat by half. Plan ahead the meat needs to marinade for 8-24 hours (24 hours even better!) and the wooden skewers need to soak in cold water for 30 minutes before threading, and for the very best results the meat must be brought down to almost room temperature before threading, this will relax the meat fibers and create the most tender juiciest meat! This marinade is for beef or pork and is enough for up to 3 pounds meat, I make lots and then freeze the cubed meat after marinating to have ready in the freezer to grill.
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- 2 -3 lbs boneless beef roast (cut into 1-1/2 inch cubes) or 2 -3 lbs boneless pork roast (cut into 1-1/2 inch cubes)
- wooden skewer (soaked in cold water for 30 minutes before threading and grilling)
- 1 1/2 cups oil
- 3/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons mustard powder
- 3 tablespoons minced fresh parsley
- 1/2 teaspoon black pepper
- 1/2 cup red wine vinegar
- 2 tablespoons fresh minced garlic
- 1/3 cup purchased teriyaki sauce
- 1/2 cup honey (or use maple syrup)
- 1 teaspoon powdered meat tenderizer (optional, I use Club House brand) (optional)
- 1 large green onion, chopped
- 1For the marinade; using a blender or processor blend all marinade ingredients together (except the green onion).
- 2Add in the chopped green onion.
- 3Place the marinade in a large heavy resealable plastic bag, then add in beef or pork cubes; seal bag and toss to coat.
- 4Refrigerate for 8-24 hours (24 hours is even better!).
- 5Remove the meat and discard the marinade.
- 6Place the meat on a plate or in a bowl and let sit on the counter for 1-1/2 hours or until almost room temperature.
- 7At this point you may soak wooden skewers in cold water.
- 8If using vegetables, brush with olive oil.
- 9Thread the meat alternately with one or more the variations.
- 10Season the meat and veggies with salt and black pepper (I use seasoned salt).
- 11Grill to desired doneness.
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Nutritional Facts for Beef or Pork Kabobs With Variations
Serving Size: 1 (260 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 498.6
- Calories from Fat 336
- Total Fat 37.3 g
- Saturated Fat 6.3 g
- Cholesterol 54.4 mg
- Sodium 1705.0 mg
- Total Carbohydrate 19.7 g
- Dietary Fiber 0.7 g
- Sugars 16.4 g
- Protein 22.9 g