Marinade for Shish Kabobs (Chicken, Beef & Pork)
Christopher Columbus was supposedly hooked on Portuguese espetadas, beef shish kabobs marinated in wine, roasted over an open fire.
I like shish kabobs too ~ they're fun food on a stick!
This time, ours included chunks of chicken, beef, and pork, alternated with bite-size pieces of peppers, onions and tomatoes. Seafood and mushrooms and zucchini are favorites here also.
For scrumptious, juicy morsels of meat, the key is in the marinating. The longer, the better ~ over-night is perfect.
I was happy to come across this shish kabob marinade that was published in The Denver Post, by Marian Bassford of the Mile Hi Cowbelles, back in 1973. Her marinade adds great flavor, while leaving the meat moist and tender. The recipe makes a lot, and can be stored in the refrigerator for up to 3 weeks.
Build shish kabobs to your liking ~ it’s a summer favorite that will please most everyone, and is definitely a food that is totally up to your imagination…
Marinade for Shish Kabobs
¼ cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
½ cup sherry
1 tablespoon minced garlic
¼ cup olive oil
¾ cup low-sodium soy sauce
1 teaspoon seasoned pepper
In a bowl, combine all ingredients and mix well.
Place each type of meat in a separate resealable plastic bag.
Pour a generous amount of marinade over meat, seal and toss to coat evenly.
Allow meat to marinate over-night or at least 2 hours before grilling.
Vegetables can be marinated an hour or so before grilling, if desired.
Thread skewers and grill until cooked through.