Recipe by Kittencal@recipezazz
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.
Top Review by threeovens
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.
- 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
- cherry tomatoes
- onion, quartered
- fresh pineapple (cut into large chunks)
- fresh mushrooms (choose large mushrooms)
- bell pepper (cut into large pieces, use green or red)
- zucchini (cut into large chunks)
- fresh corn (cut into about 1-1/2-inch pieces)
- olive oil
- salt and black pepper
Directions See How It's Made
- For the marinade; using a blender or processor blend all marinade ingredients together (except the green onion).
- Add in the chopped green onion.
- Place the marinade in a large heavy resealable plastic bag, then add in beef or pork cubes; seal bag and toss to coat.
- Refrigerate for 8-24 hours (24 hours is even better!).
- Remove the meat and discard the marinade.
- 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.
- At this point you may soak wooden skewers in cold water.
- If using vegetables, brush with olive oil.
- Thread the meat alternately with one or more the variations.
- Season the meat and veggies with salt and black pepper (I use seasoned salt).
- Grill to desired doneness.