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Started By
Message
Need marinade suggestions for kabobs
Posted on 7/9/11 at 11:49 am
Posted on 7/9/11 at 11:49 am
Hit up the farmer's market this morning and got some gorgeous bell peppers and tomatoes. Going to pick up some beef (undecided on cut...taking suggestions) and chicken thighs, but kinda of want to marinade them instead of doing a dry rub like I normally do. Any suggestions? I saw a few recipes for yogurt based marinades, and those piqued my interest.
4
Posted on 7/9/11 at 11:59 am to Schwartz
Spicy Island marindade:
Place small can of crushed pineapple in a 9” dish
Slice ¼ of a small red onion in to the dish, sprinkle on some cayenne pepper, onion salt, and a dash of ginger.
Submerge diced meat in the bottom of the dish and cover
Let sit in fridge for 24 hrs
Place small can of crushed pineapple in a 9” dish
Slice ¼ of a small red onion in to the dish, sprinkle on some cayenne pepper, onion salt, and a dash of ginger.
Submerge diced meat in the bottom of the dish and cover
Let sit in fridge for 24 hrs
Posted on 7/9/11 at 12:00 pm to Schwartz
I've done yogurt based and those are good. And for a kabob I like a good top sirloin cut into nice cubes. It's got a good chew to it but really good flavor if not overcooked. Thighs work well because they will cook quicker.
I like to season with salt and pepper and chop a bunch of herbs, rosemary, thyme, oregano, garlic and make a paste with this and olive oil. Then put in a gallon ziploc, add a bit more olive oil and toss to coat then put in fridge for a few hours.
Bring them to room temperature before you put on the grill. Use a piece of beef to start and to end each kabob. This keeps everything in between in place and tight. Put some like sized button mushroom on them as well. Try to make all the vegetables and chicken about the same size with the beef being a bit larger since it will take less time to cook then the chicken thus preventing overcooking.
I like to season with salt and pepper and chop a bunch of herbs, rosemary, thyme, oregano, garlic and make a paste with this and olive oil. Then put in a gallon ziploc, add a bit more olive oil and toss to coat then put in fridge for a few hours.
Bring them to room temperature before you put on the grill. Use a piece of beef to start and to end each kabob. This keeps everything in between in place and tight. Put some like sized button mushroom on them as well. Try to make all the vegetables and chicken about the same size with the beef being a bit larger since it will take less time to cook then the chicken thus preventing overcooking.
Posted on 7/9/11 at 12:12 pm to Schwartz
Bottom round. Cut one inch slices, then dice to one inch or slightly larger sizes o'beef.
Marinade:
L&P sauce
Red wine
Balsamic vinegar
Teryaki sauce
CajunPower
CRACKED black pepper
bit o' salt(acts as a agent to make the marinade get into the meat, think chemistry class)
Marinade:
L&P sauce
Red wine
Balsamic vinegar
Teryaki sauce
CajunPower
CRACKED black pepper
bit o' salt(acts as a agent to make the marinade get into the meat, think chemistry class)
Posted on 7/9/11 at 11:41 pm to Martini
Top sirloin is one of my favorites as well and make sure you have big chunks or the meat will dry out before vegetable cook.
I do a pork tenderloin one also with apple cider vinegar, brown sugar, honey, red pepper flakes, chipolte chili powder and some crushed garlic
Add tomatos, onions, bell peppers, squash, zuchinni or any other desired vegetable
I do a pork tenderloin one also with apple cider vinegar, brown sugar, honey, red pepper flakes, chipolte chili powder and some crushed garlic
Add tomatos, onions, bell peppers, squash, zuchinni or any other desired vegetable
Posted on 7/9/11 at 11:53 pm to Schwartz
Separate your meet and veggies. Veggies on 1 skewer and meet on another
Posted on 7/9/11 at 11:53 pm to Deactived
quote:
Separate your meet and veggies. Veggies on 1 skewer and meet on another
Also.. separate steak from chicken. Chicken has the longest cook time.
ETA: I didn't realize Schwartz was the OP. He already knows this
This post was edited on 7/10/11 at 12:00 am
Posted on 7/9/11 at 11:57 pm to Deactived
quote:
Separate your meet and veggies. Veggies on 1 skewer and meet on another
This. The whole kabob idea doesn't work IMO. The meats, veggies, shrooms, etc all have different cooking times. I prefer to just cook them all separately.
Posted on 7/10/11 at 9:39 am to Kim Jong Ir
Ended up doing a yogurt marinade...it's in the fridge now. Yogurt, lemon juice, minced garlic, olive oil, curry powder, cumin, paprika. Top sirloin and chicken thighs.
Going on the grill around 1
Going on the grill around 1
Posted on 7/10/11 at 7:55 pm to Schwartz
quote:
Going on the grill around 1
Success?
ETA: never mind. Just saw other thread!
This post was edited on 7/10/11 at 7:57 pm
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