Ka Bam Kabobs Marinade Recipes

KA-BAM KABOBS

Steps:

• Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt. Dry on a clean kitchen towel and set aside.
• Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces.
• Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
• Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil.
• Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium.
• Remove from the oven. With an oven mitt or tongs, hold one end of the skewer. In the other hand, with a fork, push the meat and vegetables from the skewer onto a plate. Repeat with the remaining skewers, and serve hot.
• Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
• Store in an airtight container for up to 3 months.

KA-BAM KABOBS MARINADE

Steps:

• Toss pieces or full steaks in Baby Bam Seasoning in a large bowl.
• Add remaining ingredients to the bowl and stir.
• Cover and refrigerate for 2 - 4 hours.
• Grill meat and enjoy!

THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)

Steps:

• Put all ingredients into a blender (except the green onions, if using add them in after blending).
• Blend for 30-40 seconds.
• Mix in in green onions.
• This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
• *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

KABOB MARINADE

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.