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Shish Kabob
3 Answers
I'am trying to make a good marinade for beef kabob's that my kides and wife will like as thay dont like garlic,I will be cooking them on the BBQ
thank you.
thank you.
Answers
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Marinade
1/2 cup olive oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons prepared mustard
2/3 cup lemon juice
salt and pepper to taste
garlic powder to taste
1 dash onion powder
Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.
Metric:
120 ml olive oil
60 ml soy sauce
60 ml Worcestershire sauce
45 ml prepared mustard
160 ml lemon juice
salt and pepper to taste
garlic powder to taste
1 dash onion powder
1/2 cup olive oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons prepared mustard
2/3 cup lemon juice
salt and pepper to taste
garlic powder to taste
1 dash onion powder
Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.
Metric:
120 ml olive oil
60 ml soy sauce
60 ml Worcestershire sauce
45 ml prepared mustard
160 ml lemon juice
salt and pepper to taste
garlic powder to taste
1 dash onion powder
Pineapple Marinade
1 tablespoon olive oil
1 small onion, chopped
1/2 red bell pepper
1/4 cup brown sugar
1 tablespoon dry mustard
1/2 cup cider vinegar
4 cups pineapple juice
1 (16 ounce) jar pineapple fruit preserves
Brown onions, and red peppers in olive oil. Add brown sugar, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
Marinade meat of choice overnight or up to 24 hours.
Cook on barbecue and baste frequently with the marinade.
Near the end of the cooking, add preserves to top and allow to brown slightly.
Metric:
15 ml olive oil
1 small onion, chopped
0.5 red bell pepper
35 g brown sugar
3 g garlic
9 g dry mustard
120 ml cider vinegar
950 ml pineapple juice
448 g pineapple fruit preserves
1 tablespoon olive oil
1 small onion, chopped
1/2 red bell pepper
1/4 cup brown sugar
1 tablespoon dry mustard
1/2 cup cider vinegar
4 cups pineapple juice
1 (16 ounce) jar pineapple fruit preserves
Brown onions, and red peppers in olive oil. Add brown sugar, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
Marinade meat of choice overnight or up to 24 hours.
Cook on barbecue and baste frequently with the marinade.
Near the end of the cooking, add preserves to top and allow to brown slightly.
Metric:
15 ml olive oil
1 small onion, chopped
0.5 red bell pepper
35 g brown sugar
3 g garlic
9 g dry mustard
120 ml cider vinegar
950 ml pineapple juice
448 g pineapple fruit preserves
1 to 3 of 3
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