What is the best (or simplest) marinade recipe for a shish kabob?!
What is the best (or simplest) marinade recipe for a shish kabob?
Please list the recipe in simple, easy-to-follow steps or provide a link to a site with the above. Additionally, it'd be nice if you list some tips in making the marinade and the shish-kabob extra good. As always, thank you for answering.
Answers:
1/2 c. soy sauce
1/4 c. oil
2 tbsp. molasses
2 tsp. dry mustard
1 tsp. ginger
4 garlic cloves
Can be used for chicken or turkey. Cut meat in pieces and marinate at least a couple of hours, overnight if possible.
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1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
2 tsp. salt
1 1/2 tsp. parsley flakes
1 tbsp. fresh pepper
1/2 c. wine vinegar
1 clove garlic, crushed
1/3 c. teriyaki sauce
1/2 c. honey
Put in blender 30 to 40 seconds. Store in tightly covered container in refrigerator. Keeps forever. Use for beef, lamb, shrimp, vegetables. Yields: 3 1/2 cups.
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1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 minced garlic cloves
1 tsp. ginger, ground
Combine above ingredients. Marinate smoked sausage, polska kielbasa or Cheddar wurst links for 1 hour or more. Grill 4 minutes each side basting with marinade. Alternate with vegetables if desired (mushrooms, tomatoes, bell peppers, zucchini, etc.)
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1 clove garlic
1/3 c. salad oil
3 tbsp. vinegar
1 tsp. sugar
1/4 tsp. pepper
1/2 c. chopped onion
Mix all ingredients together and pour over cubed meat and let stand couple hours. Place meat cubes on skewers and cook over b.b.q.
Olive oil
fresh lemons
fresh chopped garlic
salt, pepper
bay leaf
A very easy one is to use a salad dressing.. Italian is good. But others would be too.
A yummy one for chicken and bell peppers is :
1 lb chicken (or turkey) breasts (skinless , boneless)
1 each, red yellow and green pepper
MARINADE:
1/2 cup apricot jam
3 TAB soy sauce
2 TAB white vinegar
1/4 tsp each, salt and pepper.
Cut chicken (or turkey) breasts (skinless , boneless) and 1 each, read yellow and green pepper into 1 inch squares.
Alternately thread peppers and chicken onto metal skewers (or soaked wood ones). Place on a tray or pan, whisk together the marinade ingredients, and brush over the kabobs. Cover and marinate at room temperature for 30 min. or in the fridge for up to 6 hours. Reserving marinade, grill kabobs on greased grill over med-high heat or on foil lined baking sheet. Close lid or place under broiler and cook , turning once and brushing with marinade for about 10 minutes, or until meat is no longer pink inside. Makes 4 servings
Marinade for Shish Kabobs
2 tbsp. sugar
2 tbsp. salad oil
1/3 cup soy sauce
2 lbs. meat
Seasonings: garlic, onion, black
pepper
Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill
MARINADE FOR SHISH KABOBS
2 tbsp. sugar
2 tbsp. salad oil
1/3 cup soy sauce
2 lbs. meat
Seasonings: garlic, onion, black pepper
Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill.
Marinate 3 inch pieces of meat in bottled Italian dressing. Simple. Discard the marinade when you are ready to cook. Thread the meat with some fresh similar-sized pieces of green pepper, zucchini and onions. Brush the vegetables with some olive oil or whatever kind of oil you have. Put under the broil. Cook until the meat is just done. You have to judge that for yourself - maybe 10 minutes under the broiler?
The oriental method of marinating meat and fish with soy sauce and ginger is combined with the cooling effect of yoghurt and cucumber that is favoured in Indian and Middle-Eastern cuisines.
The Chinese have used both ginger and soy sauce for centuries. Soy sauce was first used in sauce more than 400 year ago, and ginger reached southern Europe before Roman times.
700g of beef, lamb
3 tsp fresh root ginger
3 tbsp light soy sauce
3 tbsp dark soy sauce
Marinating time: 12-48 hours in advance.
olive oil
a citrus juice (lemon, lime, pineapple, orange)
salt/pepper
TERIYAKI SAUCE: 1/4 C. OIL, 1/2 C. SOY SAUCE, 2 TBL. SPOONS MOLASSES, 1 TSP. GINGER, GARLIC TO TASTE & A SQUIRT OF MUSTARD. MARINADE AT LEAST 1 HOUR. YOU MAY ALSO MARINADE THE ONIONS, POTATOES & MUSHROOMS IN THE SAME SAUCE. GRILL OR BROIL UNTIL MEAT IS AT DESIRED DONENESS.
Ingredients: Kosher salt, paprika, rosemary, cracked pepper corn, fennel seeds, whole tomatoes, tomato juice, olive oil blend, vinegar.
I assume you have what you want to cook on the kabobs, and you just want to make a marinade. Here is one that is quick and easy.
Make your season salt seperate-- one cup kosher salt, 2 tsp of paprika, pulled from the stalk rosemary (about 2 stalks) chopped, 1 tsp cracked pepper, 1 tsp fenel seeds and set aside.
Depending on how many kabobs you have, cut up 4 whole tomatoes and add them to I can tomatoe juice, mix in 1/3 cup olive oil blend and 1 table spoon vinegar. Add as much of the season salt you mixed earlier that you are comfortable with then add to your kabobs to marinade over night.
Only thing left to do is to cook to your desired liking...Enjoy!
i love vinegar, any kind, along w some olive oil, mustard, any kind of seasonings i feel like at the time, some garlic, and maybe some wine too. definitely something u kinda just make as u go :)
Jamaican Jerk Sauce has been my secret ingredient for shish kababs for years. It gives them a unique kick and my friends usually love them. My brand of jerk is walkerswood (www.walkerswood.com) which is always available at World Market.
So, my recipe for this would be something like:
Meat of your choice (I like beef shoulder tenderloin, usually pretty cheap but good)
1 cup soy sauce
1 tbsp garlic, minced
2 tbsp jamaican jerk sauce
1/4 cup of orange, lemon, or lime juice depending on your taste.
Marinate it for 30 minutes to an hour.
Really simple, really good. Don't forget to soak your skewers in water for 30 minutes before grililng. :)
Leftover red wine is good, with garlic, a little finely chopped onion and a little olive oil. Add the meat, put all in a zip-lock bag and let sit in refrigerator for 4 - 8 hours.
soak the meat a night before in olive oil,lemon juice,black pepper and soya souce,nu salt