Marinated Grilled Kabobs

Spring is finally in full bloom here in Tennessee!  I just love having the windows open, hearing the birds sing, and feeling the warmer temperatures.  One other thing I love and notice with those windows open is the smell in the air.  Sometimes it is the smell when someone has been mowing their yard.  Other times like this week, it is the smell of the barbeque grills in operation.  Of course grilling can go on most times through the year here in the South, but the smell of meat cooking on a grill when a warm breeze blows through an open window, just screams spring and summer!

I bought metal skewers and decided this weekend would be the time to bring them out.  In our family, it seems that  all the ladies prefer chicken while all the men prefer steak.  I decided to do both on my kabobs.  How many kabobs you get from this recipe, totally depends on how much you put on each skewer.  I filled mine pretty full and had plenty of vegetables included with the meat.  I had about 12 very full skewers.

Even if you don’t want to go all out with making kabobs, this marinade is great for whole pieces of chicken or steak.  I I had a few extra pieces of meat leftover that didn’t fit on a kabob, so I grilled them up separately.  Really delicious!

x 045

Ingredients:

Marinade:

  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1/3 cup honey
  • 3 cloves garlic, minced
  • 3/4 teaspoon ground ginger
  • Salt & pepper to taste

Kabobs:

  • Top sirloin steak, cut into 1 1/2-inch cubes (I used 2 steaks)
  • Chicken breast, cut into 1-1/2 inch cubes (I used 2 chicken breasts)
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1-2 medium onions
  • 1/2 to a pound button mushrooms
  • Skewers

Directions:

Mix the marinade ingredients together in a bowl and add the meat.

Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.

If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill. I used metal skewers for mine.

Cut the vegetables into chunks roughly the width of the beef pieces.

Thread the meat and vegetables onto skewers. If you keep a little space between the pieces, they will grill more evenly.

Paint the kebabs with some of the remaining marinade.

Prepare your grill for medium high-high, direct heat.

Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.

Grilled Kabobs
 
Ingredients
  • ½ cup olive oil
  • ½ cup soy sauce
  • ¼ cup red wine vinegar
  • ⅓ cup honey
  • 3 cloves garlic, minced
  • ¾ teaspoon ground ginger
  • Salt & pepper to taste
  • Top sirloin steak, cut into 1½-inch cubes (I used 2 steaks)
  • Chicken breast, cut into 1-1/2 inch cubes (I used 2 chicken breasts)
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1-2 medium onions
  • ½ to a pound button mushrooms
Instructions
  1. Mix the marinade ingredients together in a bowl and add the meat.
  2. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.
  3. If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill. I used metal skewers for mine.
  4. Cut the vegetables into chunks roughly the width of the beef pieces.
  5. Thread the meat and vegetables onto skewers. If you keep a little space between the pieces, they will grill more evenly.
  6. Paint the kebabs with some of the remaining marinade.
  7. Prepare your grill for medium high-high, direct heat.
  8. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.