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    You are in: Home / Recipes / Beef or Pork Kabobs With Variations Recipe
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    Beef or Pork Kabobs With Variations

    Beef or Pork Kabobs With Variations. Photo by threeovens

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs

    8 hrs

    0 mins

    Kittencalskitchen's Note:

    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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    Units: US | Metric

    • 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
      For the marinade; using a blender or processor blend all marinade ingredients together (except the green onion).
    2. 2
      Add in the chopped green onion.
    3. 3
      Place the marinade in a large heavy resealable plastic bag, then add in beef or pork cubes; seal bag and toss to coat.
    4. 4
      Refrigerate for 8-24 hours (24 hours is even better!).
    5. 5
      Remove the meat and discard the marinade.
    6. 6
      Place 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.
    7. 7
      At this point you may soak wooden skewers in cold water.
    8. 8
      If using vegetables, brush with olive oil.
    9. 9
      Thread the meat alternately with one or more the variations.
    10. 10
      Season the meat and veggies with salt and black pepper (I use seasoned salt).
    11. 11
      Grill to desired doneness.

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    Ratings & Reviews:

    • on June 02, 2014


      A good, basic marinade, but a tad too sweet for our tastes. I marinated the pork 24 hours and placed the meat on separate skewers for even cooking. I also grilled onions, bell peppers, and we especially loved the corn on the cob skewers. What fun! Made for the Variety Event in the Contests and Events Forum.

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    • on May 30, 2014


      Delicious sweet and savory marinade. I marinaded sirloin steak which I cut into cubes and marinated them for 8 hours. I used red bell pepper and gala apple. Funny thing is DH asked me what the apple was, as he couldn't figure it out by the look or taste of it. He is the kind of peep that has no idea as to what something is by taste alone. Made for the Variety is the Spice of Life 2014.

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    • on May 26, 2014


      Cut this down for DH and I and used pork. This is a wonderful marinade and one I definately will use again. I marinated the meat for about 8 hours and used red/green bell peppers, zucchini and yellow squash, red onion, tomatoes and mushrooms. Made for the tag game Variety is the Spice of Life 2014. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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