Grilled Marinated Kabobs

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, sweet vidalia onions, mushrooms, and tomatoes; however, I know that zucchini and squash are nice adds as well.  Get CREATIVE!

Gram's Kabob Marinade | No Thanks to Cake

This marinade is one to keep and savor. Sometimes, I'll make it just for vegetables. Other times, I'll make it into full kabobs. Experiment with it, you won't be sorry.

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Ingredients

  

• ½ cup cup canola oil
• ¾ cup soy sauce
• 1 Tbsp. black pepper
• ½ cup red wine vinegar
• 2 Tbsp. dried mustard
• 1 ½ tsp. dried parsley
• 2 cloves garlic, minced
• 2 ¼ tsp. salt
• ⅓ cup lemon juice
• ¼ cup Worcestershire sauce

Instructions

 

• Mix all ingredients in a bowl.
• 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!
• In a separate bag, marinate the vegetables for about 6-8 hours.
• 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.