Shish Kebab With Marinade Recipes

MARINATED BEEF SHISH KEBAB RECIPE

Steps:

• Whisk all of the marinade ingredients together in a small bowl. Place the meat in a plastic zip lock bag or an airtight container with a lid. Pour the marinade over the meat and seal the container. Shake the bag or container to evenly distibute the marinade over the meat evenly. let the meat soak in the marinade for at least 3 hours or longer.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning. After the meat has marinated, take 2 skewers in your hand, place side by side about an inch apart and slice alternating meat and vegetables onto the skewers, making sure that both skewers are going thru each piece.
• Heat the grill to medium-high or about 400 Degrees and grill for about 7 minutes on each side. Serve hot with your favorite sides.

SHISH KABOB MARINADE

Steps:

• Mix all ingredients together.
• Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
• Marintate in refrigerator for at least a couple hours.
• Thread onto skewers and grill.

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.

SHISH KABOB MEAT MARINADE

Steps:

• Mix all ingredients in a container (I use a jar and then shake it but you could whisk it).
• Place meat in a heavy duty plastic bag and add marinade.
• Seal tightly and refrigerate 8 hours or overnite.
• I do this in the morning before work then its ready for the grill when I get home.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

TERIYAKI SHISH KABOBS

Steps:

• For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight., On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally., In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.