Shish Kabob Marinade Recipe

Shish Kabob Marinade Recipe

Ahhh, broiling – who does not love the way that creates a sense of relaxed celebration? I love the sound of sizzling meat or chicken and caramelized onion smell wafting through the air, but not as much as I love knowing that my still be clean kitchen when dinner is over. Priorities, right? ?

When I posted a picture of marinated vegetables skewered on Instagram earlier this week a couple who asked for the recipe, so here it is! It’s pretty simple, but we love it, and hope your family does too

also quick tip :. If you’re tired of pulling grilled skewers only to find that onion is being crispy and cherry tomatoes are soft spots, try placing only one ingredient in each skewer. I found it much easier to cook everything just like that. After all that pull the rack that are stacked in a bowl and let everyone choose what they want. Easy peasy!

While I love the sound of sizzling steak and the feeling of relaxed celebration that outdoor grilling brings, lets be real. The BEST part of grilling is that my kitchen is mostly clean when the meal is done. :) This is one of my favorite shish kabob marinade recipes!

Shish Kabob marinade recipe

about 1¼ cups ago

ingredients

  • 2 tablespoons Dijon mustard
  • 2 tablespoons garlic, chopped into pieces
  • 1 chopped tablespoon fresh rosemary or thyme ( or ¾ teaspoon rosemary or dried thyme)
  • vinegar ⅓ cup vinegar
  • ¼ cup lemon juice
  • oil ⅔ cup olive
  • onion dust

  • ½ teaspoon
  • [lasaldelmar

  • 1 teaspoon
  • ½ teaspoon pepper

Instructions

  1. Blend the ingredients with a blender or immersion blender and then combined with meat and vegetables. Although most methods suggest placing the meat / vegetables and marinated in a Ziploc bag so that food evenly adobe, I prefer to avoid plastic whenever possible. Instead, I put everything in a large bowl and pour the marinade over the top. After giving it a good stir, I place the container in the refrigerator for 1-4 hours, stirring occasionally.

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