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!
Shish Kabob marinade recipe
about 1¼ cups ago
- 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
- ½ teaspoon
- 1 teaspoon
- ½ teaspoon pepper
- 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.