Thursday, May 26, 2011

Shish Kabobs

One of my favorite Sunday Dinner menus to have when the weather is nice and we are looking for something to grill are shish kabobs.  It is like having an entire meal on a skewer. Maybe add a baked or stuffed potato to the table, but really the veggies and meats are taken care of!  You could really add any vegetable you like so long as it will hold up on the grill, so try different combinations if you wish. But here is the way we have always made then....and let's be honest, this family isn't likely to change any time soon!

Shish Kabobs 

1/2 lb. per person of meat (sirloin tip roast)
4 chicken breast
4 peppers
3 onions
3 small packages mushrooms

1 cup corn oil
1 cup dry Vermouth (or dry white wine)
1 cup soy sauce
2 teaspoons dry mustard
4 cloves garlic, minced
8 teaspoons Worcestershire sauce (2 2/3 tablespoons0
2 teaspoon salt
1 teaspoon pepper

Separate beef, chicken and vegetables into separate containers (or large Ziploc bags).  Combine marinade ingredients and pour a third into each container.   Marinate for 2-3 hours before putting on skewers ( I prefer to marinade overnight if I have the time).  Retain the marinade from the vegetables for basting.  Make sure to only use one type of meat per skewer as the cooking time may be different for chicken and beef.  Heat the grill up to high and just before placing the kabobs on the grill turn the heat down to low.  Cook on low for about 15 minutes depending on how done you want the meat, turning and basting several times.  Let the skewers rest for about 5-10 minutes before serving.  
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  1. Have you tried vegetable or canola oil rather than corn oil in the marinade?

  2. You know I typically just use what I have on hand which is rarely corn oil...I like canola and vegetable oil best so that is what I usually use. Have you used grapeseed oil? That is my absolute favorite!