My friend Robin visited the weekend before I left for SFO, and knowing that she had been confined to hotel living for a while… I decided to make her a home cooked meal.
I went for an old favorite in my house: Grilled Chicken and Veggie Kabobs. Truth be told, I think this is the BEST marinade recipe I’ve ever had… and every time I make it, people sort of freak out on it. Because it’s that good. Here’s your chance to try it.
Know that the recipe itself came from my gram, who celebrated a birthday this week… We sure to miss her. Check out how fabulous she is here below. Speaking of a Rockstar…
This recipe is best if you let the meat and veggies marinate, per the instructions. Typically, I enjoy using steak even more than chicken, but both are fantastic and highly recommended. As for veggies, you can really use so many different ones: I used peppers, onions, mushrooms, and tomatoes; however, I know that zucchini and squash are nice adds as well. Get CREATIVE!
Gram’s Kabob Marinade
From my Grandma
1 1/2 cup Canola oil
3/4 cup soy sauce
1 Tbsp. black pepper
1/2 cup red wine vinegar
2 Tbsp. dry mustard
1 1/2 tsp dry parsley
2 cloves garlic
2 1/4 tsp. salt
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1. Mix all ingredients in a bowl.
2. Pour marinade over steak/chicken and let sit in the refrigerator overnight. Note: Store the extra marinade in a salad dressing container for ease of use in the future. You’re going to want to use it!
3. In a separate bag, marinade the vegetables for about 6-8 hours.
4. Skewer and grill until done. Note: I grill the meat together on skewers and all the veggies on other skewers. This allows you to cook the meat to the proper temperature without over/under cooking the veggies.
5. For serving, I moved the food off of the skewers and onto separate plates for the meat and veggies.