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

Adapted



Ingredients:



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



Method:



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.





Happy marinating!








11 comments:

  1. Love these shish kabobs Pam
    Look really delicious!!

    ReplyDelete
  2. Pam, Shish kabobs...something we haven't had in a long, long time. Thanks for the reminder! Take Care, Big Daddy Dave

    ReplyDelete
  3. So pretty and it's always fun to grill in the summertime.
    Sam

    ReplyDelete
  4. I jotted this marinate down.... Just what I've been needing to make my steaks taste better.
    thanks for sharing...
    shug

    ReplyDelete
  5. This sounds very good. I have only ever done this with fish and veg. Loved it. Will have to give chicken a go. I even bought the sticks last fall on clearance.

    ReplyDelete
  6. I'll bet this marinade would be great for grilled flank steak too! Your kabobs look delicious.

    ReplyDelete
  7. Fun food on a stick is right! I also like how you used all the different meats too.

    I make a similar marinade, only no catsup, but I do add ginger - yum! I'm going to give yours a try!

    Have a good one!

    ReplyDelete
  8. Sometimes going back to the old recipes is the best. These look good, Pam.

    ReplyDelete
  9. Dear Pam, This is delicious "fun" food and healthy food too.
    The marinade sounds wonderful and I am sure it is.
    I hope that your summer is going well and happy.
    Blessings, Catherine xo

    ReplyDelete
  10. Hi Pam! These have long been favorites in my family but I haven't made them for years! Must change! Thank you for sharing!

    ReplyDelete
  11. I love a great kabob marinade and with soy sauce in it, especially, which yours includes! YUM! Yes, my husband is from Ohio and that's the reason behind naming our Golden Retriever, "Buckeye". There are a lot of loyal Buckeye fans out there, that's for sure! My husband is an Ohio State fanatic!
    Ciao, so
    Roz

    ReplyDelete

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
~ Yotam Ottolenghi

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’





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