Marinade for kebabs/vegetable?!

Best Answer - Chosen by Voters

MEDITERRANEAN MARINADE

1 pint olive oil
6 oz. soy sauce
Juice of 2 lemons
4 cloves garlic, minced
1 teaspoon chopped rosemary
Half teaspoon coriander seeds, ground
Half teaspoon fennel seeds, ground
Half teaspoon onion powder
Salt and pepper to taste

http://www.foodforthoughtonline.net/

______________________________________…

Here is a recipe I found on vegweb.com

Recipe submitted by (phern) stepheRnie

Kick-A*s-Phern-Kabobs

Ingredients (use vegan versions):

veggies:
2 cans(or howe'ver many fresh) artichoke heartsq
3-4 green peppers
2-3 red peppers
2-3 yellow peppers
3 zucchini (depending on size)
3 yellow squash ()
2 large red onions
1 lb. mushrooms... Nigel and I prefer crimi shrooms, use whatever you like!
[marinade will be described in procedure]
at least 1 package of extra firm tofu (last time, we used 3!, lots of
mouths to feed)

Directions:

Marinade and prodedure:
At least 4 cloves of garlic minced, two green onions finely chopped, 2 tbsp of chopped red pepper flakes, 2 tbsp of chopped dried onion, black pepper and cayanne to taste... mix with 1 tbsp of olive oil to 1 part tamari and two parts water.

Take a part of this marinade to the chopped vegetables, soak over night.

Wrap tofu to dehydrate in a towel for 1 hour, cut block(s) in half, then take remainding marinade and soak tofu overnight.

Before preparing kabobs, bake tofu for 15 minutes at 400 in the marinde... this helps keep it firm so it will stay on the kabob. Then cut each half in thirds, each third in half and the half again. From one block you should get 24 pieces.

Now that everything is marinated and ready to go, start assembling your kabobs, have fun with the colors. Your grill should be nice and hot, be careful not to burn. Once on the grill it should only be a matter of minutes before you are experiencing kabob ecstacy!!!!!!!!!!!!!!!!!!!!! enjoy!

(ps. all proportions above are guesstamates you will have to prepare according to the number of people you are expecting to have... the only constant is the 1 part tamari to 2 parts water.)

Serves: depends

Preparation time: depends

Recipe submitted by Sean Kelly

Tasty Tofu Kabobs

Ingredients (use vegan versions):

1 lb. extra firm tofu (Firm will do if its all that's available)
Red peppers (cut into chunks)
Green peppers (cut into chunks)
Red or yellow onions (cut into wedges)
Zucchini or Squash (1 slices)
Any other veggies you want to put on the kabobs (cut into chunks or 1 slices)
Cherry Tomatoes
1 or more bottles of Italian dressing (NOT CREAMY)
Soy sauce
Kabob skewers

Directions:

Well, first things first. Sorry for the vague ingredient list above, but I have never had to make a whole bunch of these... my folks aren't vegan, so they make their own chicken ones, same recipe though. I like to freeze the tofu at least once before using it for kabobs, but is not a neccesity. This serves to give it a better texture. Just freeze the whole container for 24 hours, then defrost in the sink for 8-12 hours. Repeated freezings give a thicker texture.

OK, after you freeze and thaw your tofu (or not depending on your preferences) remove it from the container and slice into approximately 2 cubes. Now make the marinade. Start with the bottle of dressing and add a tablespoon of soy sauce. Taste and adjust soy to your tastes. Put tofu cubes into marinade (if you need more marinade, mix up another bottle of dressing and soy, you'll need some more after you make the kabobs) make sure the tofu is covered in marinade and refrigerate for 1-24 hours (depending on how far in advance you have planned to make these. Given a large amount of time, the taste has time to settle into the tofu, but it will work given a minimal marination time, just not as well).

After marinating tofu, remove from refrigerator, and cut up your veggies. You want the peppers to be in 2.5 - 3 squares or triangles, the onions just cut in wedges of 2 at the outside edge, and the zucchini in 1 thick slices. You basically want everthing about the same size so that the kabob is a uniform thickness. You also want to soak your skewers in water if they are wooden, so that they don't char on the grill. Taking a skewer, make your kabobs. I always use a piece of zucchini or pepper at one end, putting on a cube of tofu for every 2 or 3 veggies I put on, and I put a cherry tomato on the pointy end of the skewer. Make all of your kabobs.

Now, put them in a)gallon size plastic bags or b) a baking pan a couple inches deep. I prefer method A as I can roll the bags to get marinade everywhere with less. Put marinade in the bags or pan (just an inch deep or so in the bag), maybe deeper in the pan. Let these soak as long as you like, turning them to coat in marinade. When you're ready, grill for 8-10 minutes over medium high heat (this time is from memory and could be wrong... just go with your gut instinct). Now sit down and Mmmm Mmmm enjoy!

Serves: 6-8 kabobs or more

Preparation time: 1 - 48 hours +

vegweb.com (phern) stepheRnie 2nd recipe Sean Kelly

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon minced peeled ginger
1/4 teaspoon dried crushed red pepper

It's delicious :D

If you can find teriyaki sauce at your grocery store, that might be nice. Italian dressing is also nice.

Check www.vegweb.com for recipes.

Homemade honey mustard dressing or BBQ sauce